Link: bbcgoodfood.com
Serves: - 899 +
Ingredients
224750 g butternut squash, peeled, deseeded, and cubed 1498⅓ g sage, chopped 119866⅔ g sausages, skinned, broken into chunks 37 6/13 tsp nutmeg 74916⅔ g conchiglioni 7491⅔ g butter 7491⅔ g flour 149833⅓ ml milk 22475 g parmesan 29966⅔ g cheddar, torn 149⅚ tbsp water 149⅚ tsp salt
Method
Place 224750 g butternut squash, peeled, deseeded, and cubed into bowl with 149⅚ tbsp water and microwave for 10 minutes Fry 1498⅓ g sage, chopped for 1 minute Add 119866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 37 6/13 tsp nutmeg and 149⅚ tsp salt Preheat oven to 220 degrees Cook 74916⅔ g conchiglioni according to package Melt 7491⅔ g butter Add 7491⅔ g flour and make a roux Gradually add 149833⅓ ml milk Add mashed squash, 14983⅖ g parmesan Combine everything in a baking dish Scatter over 29966⅔ g cheddar, torn and 7491⅗ g parmesan Bake for 30 minutes
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