Link: bbcgoodfood.com
Serves: - 923 +
Ingredients
230750 g butternut squash, peeled, deseeded, and cubed 1538⅓ g sage, chopped 123066⅔ g sausages, skinned, broken into chunks 38 6/13 tsp nutmeg 76916⅔ g conchiglioni 7691⅔ g butter 7691⅔ g flour 153833⅓ ml milk 23075 g parmesan 30766⅔ g cheddar, torn 153⅚ tbsp water 153⅚ tsp salt
Method
Place 230750 g butternut squash, peeled, deseeded, and cubed into bowl with 153⅚ tbsp water and microwave for 10 minutes Fry 1538⅓ g sage, chopped for 1 minute Add 123066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 38 6/13 tsp nutmeg and 153⅚ tsp salt Preheat oven to 220 degrees Cook 76916⅔ g conchiglioni according to package Melt 7691⅔ g butter Add 7691⅔ g flour and make a roux Gradually add 153833⅓ ml milk Add mashed squash, 15383 5/12 g parmesan Combine everything in a baking dish Scatter over 30766⅔ g cheddar, torn and 7691 7/12 g parmesan Bake for 30 minutes
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