Link: bbcgoodfood.com
Serves: - 962 +
Ingredients
240500 g butternut squash, peeled, deseeded, and cubed 1603⅓ g sage, chopped 128266⅔ g sausages, skinned, broken into chunks 40 1/12 tsp nutmeg 80166⅔ g conchiglioni 8016⅔ g butter 8016⅔ g flour 160333⅓ ml milk 24050 g parmesan 32066⅔ g cheddar, torn 160⅓ tbsp water 160⅓ tsp salt
Method
Place 240500 g butternut squash, peeled, deseeded, and cubed into bowl with 160⅓ tbsp water and microwave for 10 minutes Fry 1603⅓ g sage, chopped for 1 minute Add 128266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 40 1/12 tsp nutmeg and 160⅓ tsp salt Preheat oven to 220 degrees Cook 80166⅔ g conchiglioni according to package Melt 8016⅔ g butter Add 8016⅔ g flour and make a roux Gradually add 160333⅓ ml milk Add mashed squash, 16033 5/12 g parmesan Combine everything in a baking dish Scatter over 32066⅔ g cheddar, torn and 8016 7/12 g parmesan Bake for 30 minutes
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