Link: bbcgoodfood.com
Serves: - 887 +
Ingredients
221750 g butternut squash, peeled, deseeded, and cubed 1478⅓ g sage, chopped 118266⅔ g sausages, skinned, broken into chunks 36 15/16 tsp nutmeg 73916⅔ g conchiglioni 7391⅔ g butter 7391⅔ g flour 147833⅓ ml milk 22175 g parmesan 29566⅔ g cheddar, torn 147⅚ tbsp water 147⅚ tsp salt
Method
Place 221750 g butternut squash, peeled, deseeded, and cubed into bowl with 147⅚ tbsp water and microwave for 10 minutes Fry 1478⅓ g sage, chopped for 1 minute Add 118266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 36 15/16 tsp nutmeg and 147⅚ tsp salt Preheat oven to 220 degrees Cook 73916⅔ g conchiglioni according to package Melt 7391⅔ g butter Add 7391⅔ g flour and make a roux Gradually add 147833⅓ ml milk Add mashed squash, 14783⅖ g parmesan Combine everything in a baking dish Scatter over 29566⅔ g cheddar, torn and 7391⅗ g parmesan Bake for 30 minutes
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