Link: bbcgoodfood.com
Serves: - 826 +
Ingredients
206500 g butternut squash, peeled, deseeded, and cubed 1376⅔ g sage, chopped 110133⅓ g sausages, skinned, broken into chunks 34 5/12 tsp nutmeg 68833⅓ g conchiglioni 6883⅓ g butter 6883⅓ g flour 137666⅔ ml milk 20650 g parmesan 27533⅓ g cheddar, torn 137⅔ tbsp water 137⅔ tsp salt
Method
Place 206500 g butternut squash, peeled, deseeded, and cubed into bowl with 137⅔ tbsp water and microwave for 10 minutes Fry 1376⅔ g sage, chopped for 1 minute Add 110133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 34 5/12 tsp nutmeg and 137⅔ tsp salt Preheat oven to 220 degrees Cook 68833⅓ g conchiglioni according to package Melt 6883⅓ g butter Add 6883⅓ g flour and make a roux Gradually add 137666⅔ ml milk Add mashed squash, 13766 11/15 g parmesan Combine everything in a baking dish Scatter over 27533⅓ g cheddar, torn and 6883 4/15 g parmesan Bake for 30 minutes
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