Link: bbcgoodfood.com
Serves: - 787 +
Ingredients
196750 g butternut squash, peeled, deseeded, and cubed 1311⅔ g sage, chopped 104933⅓ g sausages, skinned, broken into chunks 32 11/14 tsp nutmeg 65583⅓ g conchiglioni 6558⅓ g butter 6558⅓ g flour 131166⅔ ml milk 19675 g parmesan 26233⅓ g cheddar, torn 131⅙ tbsp water 131⅙ tsp salt
Method
Place 196750 g butternut squash, peeled, deseeded, and cubed into bowl with 131⅙ tbsp water and microwave for 10 minutes Fry 1311⅔ g sage, chopped for 1 minute Add 104933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 32 11/14 tsp nutmeg and 131⅙ tsp salt Preheat oven to 220 degrees Cook 65583⅓ g conchiglioni according to package Melt 6558⅓ g butter Add 6558⅓ g flour and make a roux Gradually add 131166⅔ ml milk Add mashed squash, 13116 11/15 g parmesan Combine everything in a baking dish Scatter over 26233⅓ g cheddar, torn and 6558 4/15 g parmesan Bake for 30 minutes
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