Link: bbcgoodfood.com
Serves: - 1070 +
Ingredients
267500 g butternut squash, peeled, deseeded, and cubed 1783⅓ g sage, chopped 142666⅔ g sausages, skinned, broken into chunks 44 7/12 tsp nutmeg 89166⅔ g conchiglioni 8916⅔ g butter 8916⅔ g flour 178333⅓ ml milk 26750 g parmesan 35666⅔ g cheddar, torn 178⅓ tbsp water 178⅓ tsp salt
Method
Place 267500 g butternut squash, peeled, deseeded, and cubed into bowl with 178⅓ tbsp water and microwave for 10 minutes Fry 1783⅓ g sage, chopped for 1 minute Add 142666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 44 7/12 tsp nutmeg and 178⅓ tsp salt Preheat oven to 220 degrees Cook 89166⅔ g conchiglioni according to package Melt 8916⅔ g butter Add 8916⅔ g flour and make a roux Gradually add 178333⅓ ml milk Add mashed squash, 17833 5/12 g parmesan Combine everything in a baking dish Scatter over 35666⅔ g cheddar, torn and 8916 7/12 g parmesan Bake for 30 minutes
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