Link: bbcgoodfood.com
Serves: - 802 +
Ingredients
200500 g butternut squash, peeled, deseeded, and cubed 1336⅔ g sage, chopped 106933⅓ g sausages, skinned, broken into chunks 33 5/12 tsp nutmeg 66833⅓ g conchiglioni 6683⅓ g butter 6683⅓ g flour 133666⅔ ml milk 20050 g parmesan 26733⅓ g cheddar, torn 133⅔ tbsp water 133⅔ tsp salt
Method
Place 200500 g butternut squash, peeled, deseeded, and cubed into bowl with 133⅔ tbsp water and microwave for 10 minutes Fry 1336⅔ g sage, chopped for 1 minute Add 106933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 33 5/12 tsp nutmeg and 133⅔ tsp salt Preheat oven to 220 degrees Cook 66833⅓ g conchiglioni according to package Melt 6683⅓ g butter Add 6683⅓ g flour and make a roux Gradually add 133666⅔ ml milk Add mashed squash, 13366 11/15 g parmesan Combine everything in a baking dish Scatter over 26733⅓ g cheddar, torn and 6683 4/15 g parmesan Bake for 30 minutes
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