Link: bbcgoodfood.com
Serves: - 877 +
Ingredients
219250 g butternut squash, peeled, deseeded, and cubed 1461⅔ g sage, chopped 116933⅓ g sausages, skinned, broken into chunks 36 7/13 tsp nutmeg 73083⅓ g conchiglioni 7308⅓ g butter 7308⅓ g flour 146166⅔ ml milk 21925 g parmesan 29233⅓ g cheddar, torn 146⅙ tbsp water 146⅙ tsp salt
Method
Place 219250 g butternut squash, peeled, deseeded, and cubed into bowl with 146⅙ tbsp water and microwave for 10 minutes Fry 1461⅔ g sage, chopped for 1 minute Add 116933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 36 7/13 tsp nutmeg and 146⅙ tsp salt Preheat oven to 220 degrees Cook 73083⅓ g conchiglioni according to package Melt 7308⅓ g butter Add 7308⅓ g flour and make a roux Gradually add 146166⅔ ml milk Add mashed squash, 14616 11/15 g parmesan Combine everything in a baking dish Scatter over 29233⅓ g cheddar, torn and 7308 4/15 g parmesan Bake for 30 minutes
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