Link: bbcgoodfood.com
Serves: - 881 +
Ingredients
220250 g butternut squash, peeled, deseeded, and cubed 1468⅓ g sage, chopped 117466⅔ g sausages, skinned, broken into chunks 36 5/7 tsp nutmeg 73416⅔ g conchiglioni 7341⅔ g butter 7341⅔ g flour 146833⅓ ml milk 22025 g parmesan 29366⅔ g cheddar, torn 146⅚ tbsp water 146⅚ tsp salt
Method
Place 220250 g butternut squash, peeled, deseeded, and cubed into bowl with 146⅚ tbsp water and microwave for 10 minutes Fry 1468⅓ g sage, chopped for 1 minute Add 117466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 36 5/7 tsp nutmeg and 146⅚ tsp salt Preheat oven to 220 degrees Cook 73416⅔ g conchiglioni according to package Melt 7341⅔ g butter Add 7341⅔ g flour and make a roux Gradually add 146833⅓ ml milk Add mashed squash, 14683⅖ g parmesan Combine everything in a baking dish Scatter over 29366⅔ g cheddar, torn and 7341⅗ g parmesan Bake for 30 minutes
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