Link: bbcgoodfood.com
Serves: - 863 +
Ingredients
215750 g butternut squash, peeled, deseeded, and cubed 1438⅓ g sage, chopped 115066⅔ g sausages, skinned, broken into chunks 35 15/16 tsp nutmeg 71916⅔ g conchiglioni 7191⅔ g butter 7191⅔ g flour 143833⅓ ml milk 21575 g parmesan 28766⅔ g cheddar, torn 143⅚ tbsp water 143⅚ tsp salt
Method
Place 215750 g butternut squash, peeled, deseeded, and cubed into bowl with 143⅚ tbsp water and microwave for 10 minutes Fry 1438⅓ g sage, chopped for 1 minute Add 115066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 35 15/16 tsp nutmeg and 143⅚ tsp salt Preheat oven to 220 degrees Cook 71916⅔ g conchiglioni according to package Melt 7191⅔ g butter Add 7191⅔ g flour and make a roux Gradually add 143833⅓ ml milk Add mashed squash, 14383⅖ g parmesan Combine everything in a baking dish Scatter over 28766⅔ g cheddar, torn and 7191⅗ g parmesan Bake for 30 minutes
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