Link: bbcgoodfood.com
Serves: - 1048 +
Ingredients
262000 g butternut squash, peeled, deseeded, and cubed 1746⅔ g sage, chopped 139733⅓ g sausages, skinned, broken into chunks 43⅔ tsp nutmeg 87333⅓ g conchiglioni 8733⅓ g butter 8733⅓ g flour 174666⅔ ml milk 26200 g parmesan 34933⅓ g cheddar, torn 174⅔ tbsp water 174⅔ tsp salt
Method
Place 262000 g butternut squash, peeled, deseeded, and cubed into bowl with 174⅔ tbsp water and microwave for 10 minutes Fry 1746⅔ g sage, chopped for 1 minute Add 139733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 43⅔ tsp nutmeg and 174⅔ tsp salt Preheat oven to 220 degrees Cook 87333⅓ g conchiglioni according to package Melt 8733⅓ g butter Add 8733⅓ g flour and make a roux Gradually add 174666⅔ ml milk Add mashed squash, 17466¾ g parmesan Combine everything in a baking dish Scatter over 34933⅓ g cheddar, torn and 8733¼ g parmesan Bake for 30 minutes
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