Link: bbcgoodfood.com
Serves: - 773 +
Ingredients
193250 g butternut squash, peeled, deseeded, and cubed 1288⅓ g sage, chopped 103066⅔ g sausages, skinned, broken into chunks 32 3/14 tsp nutmeg 64416⅔ g conchiglioni 6441⅔ g butter 6441⅔ g flour 128833⅓ ml milk 19325 g parmesan 25766⅔ g cheddar, torn 128⅚ tbsp water 128⅚ tsp salt
Method
Place 193250 g butternut squash, peeled, deseeded, and cubed into bowl with 128⅚ tbsp water and microwave for 10 minutes Fry 1288⅓ g sage, chopped for 1 minute Add 103066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 32 3/14 tsp nutmeg and 128⅚ tsp salt Preheat oven to 220 degrees Cook 64416⅔ g conchiglioni according to package Melt 6441⅔ g butter Add 6441⅔ g flour and make a roux Gradually add 128833⅓ ml milk Add mashed squash, 12883⅖ g parmesan Combine everything in a baking dish Scatter over 25766⅔ g cheddar, torn and 6441⅗ g parmesan Bake for 30 minutes
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