Link: bbcgoodfood.com
Serves: - 1084 +
Ingredients
271000 g butternut squash, peeled, deseeded, and cubed 1806⅔ g sage, chopped 144533⅓ g sausages, skinned, broken into chunks 45⅙ tsp nutmeg 90333⅓ g conchiglioni 9033⅓ g butter 9033⅓ g flour 180666⅔ ml milk 27100 g parmesan 36133⅓ g cheddar, torn 180⅔ tbsp water 180⅔ tsp salt
Method
Place 271000 g butternut squash, peeled, deseeded, and cubed into bowl with 180⅔ tbsp water and microwave for 10 minutes Fry 1806⅔ g sage, chopped for 1 minute Add 144533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 45⅙ tsp nutmeg and 180⅔ tsp salt Preheat oven to 220 degrees Cook 90333⅓ g conchiglioni according to package Melt 9033⅓ g butter Add 9033⅓ g flour and make a roux Gradually add 180666⅔ ml milk Add mashed squash, 18066¾ g parmesan Combine everything in a baking dish Scatter over 36133⅓ g cheddar, torn and 9033¼ g parmesan Bake for 30 minutes
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