Link: bbcgoodfood.com
Serves: - 833 +
Ingredients
208250 g butternut squash, peeled, deseeded, and cubed 1388⅓ g sage, chopped 111066⅔ g sausages, skinned, broken into chunks 34 5/7 tsp nutmeg 69416⅔ g conchiglioni 6941⅔ g butter 6941⅔ g flour 138833⅓ ml milk 20825 g parmesan 27766⅔ g cheddar, torn 138⅚ tbsp water 138⅚ tsp salt
Method
Place 208250 g butternut squash, peeled, deseeded, and cubed into bowl with 138⅚ tbsp water and microwave for 10 minutes Fry 1388⅓ g sage, chopped for 1 minute Add 111066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 34 5/7 tsp nutmeg and 138⅚ tsp salt Preheat oven to 220 degrees Cook 69416⅔ g conchiglioni according to package Melt 6941⅔ g butter Add 6941⅔ g flour and make a roux Gradually add 138833⅓ ml milk Add mashed squash, 13883⅖ g parmesan Combine everything in a baking dish Scatter over 27766⅔ g cheddar, torn and 6941⅗ g parmesan Bake for 30 minutes
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