Link: bbcgoodfood.com
Serves: - 941 +
Ingredients
235250 g butternut squash, peeled, deseeded, and cubed 1568⅓ g sage, chopped 125466⅔ g sausages, skinned, broken into chunks 39 3/14 tsp nutmeg 78416⅔ g conchiglioni 7841⅔ g butter 7841⅔ g flour 156833⅓ ml milk 23525 g parmesan 31366⅔ g cheddar, torn 156⅚ tbsp water 156⅚ tsp salt
Method
Place 235250 g butternut squash, peeled, deseeded, and cubed into bowl with 156⅚ tbsp water and microwave for 10 minutes Fry 1568⅓ g sage, chopped for 1 minute Add 125466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 39 3/14 tsp nutmeg and 156⅚ tsp salt Preheat oven to 220 degrees Cook 78416⅔ g conchiglioni according to package Melt 7841⅔ g butter Add 7841⅔ g flour and make a roux Gradually add 156833⅓ ml milk Add mashed squash, 15683 5/12 g parmesan Combine everything in a baking dish Scatter over 31366⅔ g cheddar, torn and 7841 7/12 g parmesan Bake for 30 minutes
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