Link: bbcgoodfood.com
Serves: - 757 +
Ingredients
189250 g butternut squash, peeled, deseeded, and cubed 1261⅔ g sage, chopped 100933⅓ g sausages, skinned, broken into chunks 31 7/13 tsp nutmeg 63083⅓ g conchiglioni 6308⅓ g butter 6308⅓ g flour 126166⅔ ml milk 18925 g parmesan 25233⅓ g cheddar, torn 126⅙ tbsp water 126⅙ tsp salt
Method
Place 189250 g butternut squash, peeled, deseeded, and cubed into bowl with 126⅙ tbsp water and microwave for 10 minutes Fry 1261⅔ g sage, chopped for 1 minute Add 100933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 31 7/13 tsp nutmeg and 126⅙ tsp salt Preheat oven to 220 degrees Cook 63083⅓ g conchiglioni according to package Melt 6308⅓ g butter Add 6308⅓ g flour and make a roux Gradually add 126166⅔ ml milk Add mashed squash, 12616 8/11 g parmesan Combine everything in a baking dish Scatter over 25233⅓ g cheddar, torn and 6308 3/11 g parmesan Bake for 30 minutes
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