Link: bbcgoodfood.com
Serves: - 1066 +
Ingredients
266500 g butternut squash, peeled, deseeded, and cubed 1776⅔ g sage, chopped 142133⅓ g sausages, skinned, broken into chunks 44 5/12 tsp nutmeg 88833⅓ g conchiglioni 8883⅓ g butter 8883⅓ g flour 177666⅔ ml milk 26650 g parmesan 35533⅓ g cheddar, torn 177⅔ tbsp water 177⅔ tsp salt
Method
Place 266500 g butternut squash, peeled, deseeded, and cubed into bowl with 177⅔ tbsp water and microwave for 10 minutes Fry 1776⅔ g sage, chopped for 1 minute Add 142133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 44 5/12 tsp nutmeg and 177⅔ tsp salt Preheat oven to 220 degrees Cook 88833⅓ g conchiglioni according to package Melt 8883⅓ g butter Add 8883⅓ g flour and make a roux Gradually add 177666⅔ ml milk Add mashed squash, 17766¾ g parmesan Combine everything in a baking dish Scatter over 35533⅓ g cheddar, torn and 8883¼ g parmesan Bake for 30 minutes
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