Link: bbcgoodfood.com
Serves: - 997 +
Ingredients
249250 g butternut squash, peeled, deseeded, and cubed 1661⅔ g sage, chopped 132933⅓ g sausages, skinned, broken into chunks 41 7/13 tsp nutmeg 83083⅓ g conchiglioni 8308⅓ g butter 8308⅓ g flour 166166⅔ ml milk 24925 g parmesan 33233⅓ g cheddar, torn 166⅙ tbsp water 166⅙ tsp salt
Method
Place 249250 g butternut squash, peeled, deseeded, and cubed into bowl with 166⅙ tbsp water and microwave for 10 minutes Fry 1661⅔ g sage, chopped for 1 minute Add 132933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 41 7/13 tsp nutmeg and 166⅙ tsp salt Preheat oven to 220 degrees Cook 83083⅓ g conchiglioni according to package Melt 8308⅓ g butter Add 8308⅓ g flour and make a roux Gradually add 166166⅔ ml milk Add mashed squash, 16616¾ g parmesan Combine everything in a baking dish Scatter over 33233⅓ g cheddar, torn and 8308¼ g parmesan Bake for 30 minutes
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