Link: bbcgoodfood.com
Serves: - 857 +
Ingredients
214250 g butternut squash, peeled, deseeded, and cubed 1428⅓ g sage, chopped 114266⅔ g sausages, skinned, broken into chunks 35 5/7 tsp nutmeg 71416⅔ g conchiglioni 7141⅔ g butter 7141⅔ g flour 142833⅓ ml milk 21425 g parmesan 28566⅔ g cheddar, torn 142⅚ tbsp water 142⅚ tsp salt
Method
Place 214250 g butternut squash, peeled, deseeded, and cubed into bowl with 142⅚ tbsp water and microwave for 10 minutes Fry 1428⅓ g sage, chopped for 1 minute Add 114266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 35 5/7 tsp nutmeg and 142⅚ tsp salt Preheat oven to 220 degrees Cook 71416⅔ g conchiglioni according to package Melt 7141⅔ g butter Add 7141⅔ g flour and make a roux Gradually add 142833⅓ ml milk Add mashed squash, 14283⅖ g parmesan Combine everything in a baking dish Scatter over 28566⅔ g cheddar, torn and 7141⅗ g parmesan Bake for 30 minutes
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