Link: bbcgoodfood.com
Serves: - 902 +
Ingredients
225500 g butternut squash, peeled, deseeded, and cubed 1503⅓ g sage, chopped 120266⅔ g sausages, skinned, broken into chunks 37 7/12 tsp nutmeg 75166⅔ g conchiglioni 7516⅔ g butter 7516⅔ g flour 150333⅓ ml milk 22550 g parmesan 30066⅔ g cheddar, torn 150⅓ tbsp water 150⅓ tsp salt
Method
Place 225500 g butternut squash, peeled, deseeded, and cubed into bowl with 150⅓ tbsp water and microwave for 10 minutes Fry 1503⅓ g sage, chopped for 1 minute Add 120266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 37 7/12 tsp nutmeg and 150⅓ tsp salt Preheat oven to 220 degrees Cook 75166⅔ g conchiglioni according to package Melt 7516⅔ g butter Add 7516⅔ g flour and make a roux Gradually add 150333⅓ ml milk Add mashed squash, 15033 5/12 g parmesan Combine everything in a baking dish Scatter over 30066⅔ g cheddar, torn and 7516 7/12 g parmesan Bake for 30 minutes
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