Link: bbcgoodfood.com
Serves: - 797 +
Ingredients
199250 g butternut squash, peeled, deseeded, and cubed 1328⅓ g sage, chopped 106266⅔ g sausages, skinned, broken into chunks 33 3/14 tsp nutmeg 66416⅔ g conchiglioni 6641⅔ g butter 6641⅔ g flour 132833⅓ ml milk 19925 g parmesan 26566⅔ g cheddar, torn 132⅚ tbsp water 132⅚ tsp salt
Method
Place 199250 g butternut squash, peeled, deseeded, and cubed into bowl with 132⅚ tbsp water and microwave for 10 minutes Fry 1328⅓ g sage, chopped for 1 minute Add 106266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 33 3/14 tsp nutmeg and 132⅚ tsp salt Preheat oven to 220 degrees Cook 66416⅔ g conchiglioni according to package Melt 6641⅔ g butter Add 6641⅔ g flour and make a roux Gradually add 132833⅓ ml milk Add mashed squash, 13283⅖ g parmesan Combine everything in a baking dish Scatter over 26566⅔ g cheddar, torn and 6641⅗ g parmesan Bake for 30 minutes
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