Link: bbcgoodfood.com
Serves: - 989 +
Ingredients
247250 g butternut squash, peeled, deseeded, and cubed 1648⅓ g sage, chopped 131866⅔ g sausages, skinned, broken into chunks 41 3/14 tsp nutmeg 82416⅔ g conchiglioni 8241⅔ g butter 8241⅔ g flour 164833⅓ ml milk 24725 g parmesan 32966⅔ g cheddar, torn 164⅚ tbsp water 164⅚ tsp salt
Method
Place 247250 g butternut squash, peeled, deseeded, and cubed into bowl with 164⅚ tbsp water and microwave for 10 minutes Fry 1648⅓ g sage, chopped for 1 minute Add 131866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 41 3/14 tsp nutmeg and 164⅚ tsp salt Preheat oven to 220 degrees Cook 82416⅔ g conchiglioni according to package Melt 8241⅔ g butter Add 8241⅔ g flour and make a roux Gradually add 164833⅓ ml milk Add mashed squash, 16483 5/12 g parmesan Combine everything in a baking dish Scatter over 32966⅔ g cheddar, torn and 8241 7/12 g parmesan Bake for 30 minutes
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