Link: bbcgoodfood.com
Serves: - 853 +
Ingredients
213250 g butternut squash, peeled, deseeded, and cubed 1421⅔ g sage, chopped 113733⅓ g sausages, skinned, broken into chunks 35 7/13 tsp nutmeg 71083⅓ g conchiglioni 7108⅓ g butter 7108⅓ g flour 142166⅔ ml milk 21325 g parmesan 28433⅓ g cheddar, torn 142⅙ tbsp water 142⅙ tsp salt
Method
Place 213250 g butternut squash, peeled, deseeded, and cubed into bowl with 142⅙ tbsp water and microwave for 10 minutes Fry 1421⅔ g sage, chopped for 1 minute Add 113733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 35 7/13 tsp nutmeg and 142⅙ tsp salt Preheat oven to 220 degrees Cook 71083⅓ g conchiglioni according to package Melt 7108⅓ g butter Add 7108⅓ g flour and make a roux Gradually add 142166⅔ ml milk Add mashed squash, 14216 11/15 g parmesan Combine everything in a baking dish Scatter over 28433⅓ g cheddar, torn and 7108 4/15 g parmesan Bake for 30 minutes
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