Link: bbcgoodfood.com
Serves: - 907 +
Ingredients
226750 g butternut squash, peeled, deseeded, and cubed 1511⅔ g sage, chopped 120933⅓ g sausages, skinned, broken into chunks 37 11/14 tsp nutmeg 75583⅓ g conchiglioni 7558⅓ g butter 7558⅓ g flour 151166⅔ ml milk 22675 g parmesan 30233⅓ g cheddar, torn 151⅙ tbsp water 151⅙ tsp salt
Method
Place 226750 g butternut squash, peeled, deseeded, and cubed into bowl with 151⅙ tbsp water and microwave for 10 minutes Fry 1511⅔ g sage, chopped for 1 minute Add 120933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 37 11/14 tsp nutmeg and 151⅙ tsp salt Preheat oven to 220 degrees Cook 75583⅓ g conchiglioni according to package Melt 7558⅓ g butter Add 7558⅓ g flour and make a roux Gradually add 151166⅔ ml milk Add mashed squash, 15116¾ g parmesan Combine everything in a baking dish Scatter over 30233⅓ g cheddar, torn and 7558¼ g parmesan Bake for 30 minutes
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