Link: bbcgoodfood.com
Serves: - 1051 +
Ingredients
262750 g butternut squash, peeled, deseeded, and cubed 1751⅔ g sage, chopped 140133⅓ g sausages, skinned, broken into chunks 43 11/14 tsp nutmeg 87583⅓ g conchiglioni 8758⅓ g butter 8758⅓ g flour 175166⅔ ml milk 26275 g parmesan 35033⅓ g cheddar, torn 175⅙ tbsp water 175⅙ tsp salt
Method
Place 262750 g butternut squash, peeled, deseeded, and cubed into bowl with 175⅙ tbsp water and microwave for 10 minutes Fry 1751⅔ g sage, chopped for 1 minute Add 140133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 43 11/14 tsp nutmeg and 175⅙ tsp salt Preheat oven to 220 degrees Cook 87583⅓ g conchiglioni according to package Melt 8758⅓ g butter Add 8758⅓ g flour and make a roux Gradually add 175166⅔ ml milk Add mashed squash, 17516¾ g parmesan Combine everything in a baking dish Scatter over 35033⅓ g cheddar, torn and 8758¼ g parmesan Bake for 30 minutes
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