Link: bbcgoodfood.com
Serves: - 751 +
Ingredients
187750 g butternut squash, peeled, deseeded, and cubed 1251⅔ g sage, chopped 100133⅓ g sausages, skinned, broken into chunks 31 2/7 tsp nutmeg 62583⅓ g conchiglioni 6258⅓ g butter 6258⅓ g flour 125166⅔ ml milk 18775 g parmesan 25033⅓ g cheddar, torn 125⅙ tbsp water 125⅙ tsp salt
Method
Place 187750 g butternut squash, peeled, deseeded, and cubed into bowl with 125⅙ tbsp water and microwave for 10 minutes Fry 1251⅔ g sage, chopped for 1 minute Add 100133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 31 2/7 tsp nutmeg and 125⅙ tsp salt Preheat oven to 220 degrees Cook 62583⅓ g conchiglioni according to package Melt 6258⅓ g butter Add 6258⅓ g flour and make a roux Gradually add 125166⅔ ml milk Add mashed squash, 12516 8/11 g parmesan Combine everything in a baking dish Scatter over 25033⅓ g cheddar, torn and 6258 3/11 g parmesan Bake for 30 minutes
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