Link: bbcgoodfood.com
Serves: - 821 +
Ingredients
205250 g butternut squash, peeled, deseeded, and cubed 1368⅓ g sage, chopped 109466⅔ g sausages, skinned, broken into chunks 34 3/14 tsp nutmeg 68416⅔ g conchiglioni 6841⅔ g butter 6841⅔ g flour 136833⅓ ml milk 20525 g parmesan 27366⅔ g cheddar, torn 136⅚ tbsp water 136⅚ tsp salt
Method
Place 205250 g butternut squash, peeled, deseeded, and cubed into bowl with 136⅚ tbsp water and microwave for 10 minutes Fry 1368⅓ g sage, chopped for 1 minute Add 109466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 34 3/14 tsp nutmeg and 136⅚ tsp salt Preheat oven to 220 degrees Cook 68416⅔ g conchiglioni according to package Melt 6841⅔ g butter Add 6841⅔ g flour and make a roux Gradually add 136833⅓ ml milk Add mashed squash, 13683⅖ g parmesan Combine everything in a baking dish Scatter over 27366⅔ g cheddar, torn and 6841⅗ g parmesan Bake for 30 minutes
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