Link: bbcgoodfood.com
Serves: - 785 +
Ingredients
196250 g butternut squash, peeled, deseeded, and cubed 1308⅓ g sage, chopped 104666⅔ g sausages, skinned, broken into chunks 32 5/7 tsp nutmeg 65416⅔ g conchiglioni 6541⅔ g butter 6541⅔ g flour 130833⅓ ml milk 19625 g parmesan 26166⅔ g cheddar, torn 130⅚ tbsp water 130⅚ tsp salt
Method
Place 196250 g butternut squash, peeled, deseeded, and cubed into bowl with 130⅚ tbsp water and microwave for 10 minutes Fry 1308⅓ g sage, chopped for 1 minute Add 104666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 32 5/7 tsp nutmeg and 130⅚ tsp salt Preheat oven to 220 degrees Cook 65416⅔ g conchiglioni according to package Melt 6541⅔ g butter Add 6541⅔ g flour and make a roux Gradually add 130833⅓ ml milk Add mashed squash, 13083⅖ g parmesan Combine everything in a baking dish Scatter over 26166⅔ g cheddar, torn and 6541⅗ g parmesan Bake for 30 minutes
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