Link: bbcgoodfood.com
Serves: - 791 +
Ingredients
197750 g butternut squash, peeled, deseeded, and cubed 1318⅓ g sage, chopped 105466⅔ g sausages, skinned, broken into chunks 32 15/16 tsp nutmeg 65916⅔ g conchiglioni 6591⅔ g butter 6591⅔ g flour 131833⅓ ml milk 19775 g parmesan 26366⅔ g cheddar, torn 131⅚ tbsp water 131⅚ tsp salt
Method
Place 197750 g butternut squash, peeled, deseeded, and cubed into bowl with 131⅚ tbsp water and microwave for 10 minutes Fry 1318⅓ g sage, chopped for 1 minute Add 105466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 32 15/16 tsp nutmeg and 131⅚ tsp salt Preheat oven to 220 degrees Cook 65916⅔ g conchiglioni according to package Melt 6591⅔ g butter Add 6591⅔ g flour and make a roux Gradually add 131833⅓ ml milk Add mashed squash, 13183⅖ g parmesan Combine everything in a baking dish Scatter over 26366⅔ g cheddar, torn and 6591⅗ g parmesan Bake for 30 minutes
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