Link: bbcgoodfood.com
Serves: - 755 +
Ingredients
188750 g butternut squash, peeled, deseeded, and cubed 1258⅓ g sage, chopped 100666⅔ g sausages, skinned, broken into chunks 31 6/13 tsp nutmeg 62916⅔ g conchiglioni 6291⅔ g butter 6291⅔ g flour 125833⅓ ml milk 18875 g parmesan 25166⅔ g cheddar, torn 125⅚ tbsp water 125⅚ tsp salt
Method
Place 188750 g butternut squash, peeled, deseeded, and cubed into bowl with 125⅚ tbsp water and microwave for 10 minutes Fry 1258⅓ g sage, chopped for 1 minute Add 100666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 31 6/13 tsp nutmeg and 125⅚ tsp salt Preheat oven to 220 degrees Cook 62916⅔ g conchiglioni according to package Melt 6291⅔ g butter Add 6291⅔ g flour and make a roux Gradually add 125833⅓ ml milk Add mashed squash, 12583⅖ g parmesan Combine everything in a baking dish Scatter over 25166⅔ g cheddar, torn and 6291⅗ g parmesan Bake for 30 minutes
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