Link: bbcgoodfood.com
Serves: - 937 +
Ingredients
234250 g butternut squash, peeled, deseeded, and cubed 1561⅔ g sage, chopped 124933⅓ g sausages, skinned, broken into chunks 39 1/16 tsp nutmeg 78083⅓ g conchiglioni 7808⅓ g butter 7808⅓ g flour 156166⅔ ml milk 23425 g parmesan 31233⅓ g cheddar, torn 156⅙ tbsp water 156⅙ tsp salt
Method
Place 234250 g butternut squash, peeled, deseeded, and cubed into bowl with 156⅙ tbsp water and microwave for 10 minutes Fry 1561⅔ g sage, chopped for 1 minute Add 124933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 39 1/16 tsp nutmeg and 156⅙ tsp salt Preheat oven to 220 degrees Cook 78083⅓ g conchiglioni according to package Melt 7808⅓ g butter Add 7808⅓ g flour and make a roux Gradually add 156166⅔ ml milk Add mashed squash, 15616¾ g parmesan Combine everything in a baking dish Scatter over 31233⅓ g cheddar, torn and 7808¼ g parmesan Bake for 30 minutes
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