Link: bbcgoodfood.com
Serves: - 829 +
Ingredients
207250 g butternut squash, peeled, deseeded, and cubed 1381⅔ g sage, chopped 110533⅓ g sausages, skinned, broken into chunks 34 7/13 tsp nutmeg 69083⅓ g conchiglioni 6908⅓ g butter 6908⅓ g flour 138166⅔ ml milk 20725 g parmesan 27633⅓ g cheddar, torn 138⅙ tbsp water 138⅙ tsp salt
Method
Place 207250 g butternut squash, peeled, deseeded, and cubed into bowl with 138⅙ tbsp water and microwave for 10 minutes Fry 1381⅔ g sage, chopped for 1 minute Add 110533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 34 7/13 tsp nutmeg and 138⅙ tsp salt Preheat oven to 220 degrees Cook 69083⅓ g conchiglioni according to package Melt 6908⅓ g butter Add 6908⅓ g flour and make a roux Gradually add 138166⅔ ml milk Add mashed squash, 13816 11/15 g parmesan Combine everything in a baking dish Scatter over 27633⅓ g cheddar, torn and 6908 4/15 g parmesan Bake for 30 minutes
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