Link: bbcgoodfood.com
Serves: - 806 +
Ingredients
201500 g butternut squash, peeled, deseeded, and cubed 1343⅓ g sage, chopped 107466⅔ g sausages, skinned, broken into chunks 33 7/12 tsp nutmeg 67166⅔ g conchiglioni 6716⅔ g butter 6716⅔ g flour 134333⅓ ml milk 20150 g parmesan 26866⅔ g cheddar, torn 134⅓ tbsp water 134⅓ tsp salt
Method
Place 201500 g butternut squash, peeled, deseeded, and cubed into bowl with 134⅓ tbsp water and microwave for 10 minutes Fry 1343⅓ g sage, chopped for 1 minute Add 107466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 33 7/12 tsp nutmeg and 134⅓ tsp salt Preheat oven to 220 degrees Cook 67166⅔ g conchiglioni according to package Melt 6716⅔ g butter Add 6716⅔ g flour and make a roux Gradually add 134333⅓ ml milk Add mashed squash, 13433⅖ g parmesan Combine everything in a baking dish Scatter over 26866⅔ g cheddar, torn and 6716⅗ g parmesan Bake for 30 minutes
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