Link: bbcgoodfood.com
Serves: - 809 +
Ingredients
202250 g butternut squash, peeled, deseeded, and cubed 1348⅓ g sage, chopped 107866⅔ g sausages, skinned, broken into chunks 33 5/7 tsp nutmeg 67416⅔ g conchiglioni 6741⅔ g butter 6741⅔ g flour 134833⅓ ml milk 20225 g parmesan 26966⅔ g cheddar, torn 134⅚ tbsp water 134⅚ tsp salt
Method
Place 202250 g butternut squash, peeled, deseeded, and cubed into bowl with 134⅚ tbsp water and microwave for 10 minutes Fry 1348⅓ g sage, chopped for 1 minute Add 107866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 33 5/7 tsp nutmeg and 134⅚ tsp salt Preheat oven to 220 degrees Cook 67416⅔ g conchiglioni according to package Melt 6741⅔ g butter Add 6741⅔ g flour and make a roux Gradually add 134833⅓ ml milk Add mashed squash, 13483⅖ g parmesan Combine everything in a baking dish Scatter over 26966⅔ g cheddar, torn and 6741⅗ g parmesan Bake for 30 minutes
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