Link: bbcgoodfood.com
Serves: - 973 +
Ingredients
243250 g butternut squash, peeled, deseeded, and cubed 1621⅔ g sage, chopped 129733⅓ g sausages, skinned, broken into chunks 40 7/13 tsp nutmeg 81083⅓ g conchiglioni 8108⅓ g butter 8108⅓ g flour 162166⅔ ml milk 24325 g parmesan 32433⅓ g cheddar, torn 162⅙ tbsp water 162⅙ tsp salt
Method
Place 243250 g butternut squash, peeled, deseeded, and cubed into bowl with 162⅙ tbsp water and microwave for 10 minutes Fry 1621⅔ g sage, chopped for 1 minute Add 129733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 40 7/13 tsp nutmeg and 162⅙ tsp salt Preheat oven to 220 degrees Cook 81083⅓ g conchiglioni according to package Melt 8108⅓ g butter Add 8108⅓ g flour and make a roux Gradually add 162166⅔ ml milk Add mashed squash, 16216¾ g parmesan Combine everything in a baking dish Scatter over 32433⅓ g cheddar, torn and 8108¼ g parmesan Bake for 30 minutes
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