Link: bbcgoodfood.com
Serves: - 947 +
Ingredients
236750 g butternut squash, peeled, deseeded, and cubed 1578⅓ g sage, chopped 126266⅔ g sausages, skinned, broken into chunks 39 6/13 tsp nutmeg 78916⅔ g conchiglioni 7891⅔ g butter 7891⅔ g flour 157833⅓ ml milk 23675 g parmesan 31566⅔ g cheddar, torn 157⅚ tbsp water 157⅚ tsp salt
Method
Place 236750 g butternut squash, peeled, deseeded, and cubed into bowl with 157⅚ tbsp water and microwave for 10 minutes Fry 1578⅓ g sage, chopped for 1 minute Add 126266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 39 6/13 tsp nutmeg and 157⅚ tsp salt Preheat oven to 220 degrees Cook 78916⅔ g conchiglioni according to package Melt 7891⅔ g butter Add 7891⅔ g flour and make a roux Gradually add 157833⅓ ml milk Add mashed squash, 15783 5/12 g parmesan Combine everything in a baking dish Scatter over 31566⅔ g cheddar, torn and 7891 7/12 g parmesan Bake for 30 minutes
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