Link: bbcgoodfood.com
Serves: - 1006 +
Ingredients
251500 g butternut squash, peeled, deseeded, and cubed 1676⅔ g sage, chopped 134133⅓ g sausages, skinned, broken into chunks 41 11/12 tsp nutmeg 83833⅓ g conchiglioni 8383⅓ g butter 8383⅓ g flour 167666⅔ ml milk 25150 g parmesan 33533⅓ g cheddar, torn 167⅔ tbsp water 167⅔ tsp salt
Method
Place 251500 g butternut squash, peeled, deseeded, and cubed into bowl with 167⅔ tbsp water and microwave for 10 minutes Fry 1676⅔ g sage, chopped for 1 minute Add 134133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 41 11/12 tsp nutmeg and 167⅔ tsp salt Preheat oven to 220 degrees Cook 83833⅓ g conchiglioni according to package Melt 8383⅓ g butter Add 8383⅓ g flour and make a roux Gradually add 167666⅔ ml milk Add mashed squash, 16766¾ g parmesan Combine everything in a baking dish Scatter over 33533⅓ g cheddar, torn and 8383¼ g parmesan Bake for 30 minutes
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