Link: bbcgoodfood.com
Serves: - 901 +
Ingredients
225250 g butternut squash, peeled, deseeded, and cubed 1501⅔ g sage, chopped 120133⅓ g sausages, skinned, broken into chunks 37 7/13 tsp nutmeg 75083⅓ g conchiglioni 7508⅓ g butter 7508⅓ g flour 150166⅔ ml milk 22525 g parmesan 30033⅓ g cheddar, torn 150⅙ tbsp water 150⅙ tsp salt
Method
Place 225250 g butternut squash, peeled, deseeded, and cubed into bowl with 150⅙ tbsp water and microwave for 10 minutes Fry 1501⅔ g sage, chopped for 1 minute Add 120133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 37 7/13 tsp nutmeg and 150⅙ tsp salt Preheat oven to 220 degrees Cook 75083⅓ g conchiglioni according to package Melt 7508⅓ g butter Add 7508⅓ g flour and make a roux Gradually add 150166⅔ ml milk Add mashed squash, 15016¾ g parmesan Combine everything in a baking dish Scatter over 30033⅓ g cheddar, torn and 7508¼ g parmesan Bake for 30 minutes
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