Link: bbcgoodfood.com
Serves: - 905 +
Ingredients
226250 g butternut squash, peeled, deseeded, and cubed 1508⅓ g sage, chopped 120666⅔ g sausages, skinned, broken into chunks 37 5/7 tsp nutmeg 75416⅔ g conchiglioni 7541⅔ g butter 7541⅔ g flour 150833⅓ ml milk 22625 g parmesan 30166⅔ g cheddar, torn 150⅚ tbsp water 150⅚ tsp salt
Method
Place 226250 g butternut squash, peeled, deseeded, and cubed into bowl with 150⅚ tbsp water and microwave for 10 minutes Fry 1508⅓ g sage, chopped for 1 minute Add 120666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 37 5/7 tsp nutmeg and 150⅚ tsp salt Preheat oven to 220 degrees Cook 75416⅔ g conchiglioni according to package Melt 7541⅔ g butter Add 7541⅔ g flour and make a roux Gradually add 150833⅓ ml milk Add mashed squash, 15083 5/12 g parmesan Combine everything in a baking dish Scatter over 30166⅔ g cheddar, torn and 7541 7/12 g parmesan Bake for 30 minutes
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