Link: bbcgoodfood.com
Serves: - 1055 +
Ingredients
263750 g butternut squash, peeled, deseeded, and cubed 1758⅓ g sage, chopped 140666⅔ g sausages, skinned, broken into chunks 43 15/16 tsp nutmeg 87916⅔ g conchiglioni 8791⅔ g butter 8791⅔ g flour 175833⅓ ml milk 26375 g parmesan 35166⅔ g cheddar, torn 175⅚ tbsp water 175⅚ tsp salt
Method
Place 263750 g butternut squash, peeled, deseeded, and cubed into bowl with 175⅚ tbsp water and microwave for 10 minutes Fry 1758⅓ g sage, chopped for 1 minute Add 140666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 43 15/16 tsp nutmeg and 175⅚ tsp salt Preheat oven to 220 degrees Cook 87916⅔ g conchiglioni according to package Melt 8791⅔ g butter Add 8791⅔ g flour and make a roux Gradually add 175833⅓ ml milk Add mashed squash, 17583 5/12 g parmesan Combine everything in a baking dish Scatter over 35166⅔ g cheddar, torn and 8791 7/12 g parmesan Bake for 30 minutes
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