Link: bbcgoodfood.com
Serves: - 1126 +
Ingredients
281500 g butternut squash, peeled, deseeded, and cubed 1876⅔ g sage, chopped 150133⅓ g sausages, skinned, broken into chunks 46 11/12 tsp nutmeg 93833⅓ g conchiglioni 9383⅓ g butter 9383⅓ g flour 187666⅔ ml milk 28150 g parmesan 37533⅓ g cheddar, torn 187⅔ tbsp water 187⅔ tsp salt
Method
Place 281500 g butternut squash, peeled, deseeded, and cubed into bowl with 187⅔ tbsp water and microwave for 10 minutes Fry 1876⅔ g sage, chopped for 1 minute Add 150133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 46 11/12 tsp nutmeg and 187⅔ tsp salt Preheat oven to 220 degrees Cook 93833⅓ g conchiglioni according to package Melt 9383⅓ g butter Add 9383⅓ g flour and make a roux Gradually add 187666⅔ ml milk Add mashed squash, 18766 10/13 g parmesan Combine everything in a baking dish Scatter over 37533⅓ g cheddar, torn and 9383 3/13 g parmesan Bake for 30 minutes
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