Link: bbcgoodfood.com
Serves: - 827 +
Ingredients
206750 g butternut squash, peeled, deseeded, and cubed 1378⅓ g sage, chopped 110266⅔ g sausages, skinned, broken into chunks 34 6/13 tsp nutmeg 68916⅔ g conchiglioni 6891⅔ g butter 6891⅔ g flour 137833⅓ ml milk 20675 g parmesan 27566⅔ g cheddar, torn 137⅚ tbsp water 137⅚ tsp salt
Method
Place 206750 g butternut squash, peeled, deseeded, and cubed into bowl with 137⅚ tbsp water and microwave for 10 minutes Fry 1378⅓ g sage, chopped for 1 minute Add 110266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 34 6/13 tsp nutmeg and 137⅚ tsp salt Preheat oven to 220 degrees Cook 68916⅔ g conchiglioni according to package Melt 6891⅔ g butter Add 6891⅔ g flour and make a roux Gradually add 137833⅓ ml milk Add mashed squash, 13783⅖ g parmesan Combine everything in a baking dish Scatter over 27566⅔ g cheddar, torn and 6891⅗ g parmesan Bake for 30 minutes
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