Link: bbcgoodfood.com
Serves: - 1138 +
Ingredients
284500 g butternut squash, peeled, deseeded, and cubed 1896⅔ g sage, chopped 151733⅓ g sausages, skinned, broken into chunks 47 5/12 tsp nutmeg 94833⅓ g conchiglioni 9483⅓ g butter 9483⅓ g flour 189666⅔ ml milk 28450 g parmesan 37933⅓ g cheddar, torn 189⅔ tbsp water 189⅔ tsp salt
Method
Place 284500 g butternut squash, peeled, deseeded, and cubed into bowl with 189⅔ tbsp water and microwave for 10 minutes Fry 1896⅔ g sage, chopped for 1 minute Add 151733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 47 5/12 tsp nutmeg and 189⅔ tsp salt Preheat oven to 220 degrees Cook 94833⅓ g conchiglioni according to package Melt 9483⅓ g butter Add 9483⅓ g flour and make a roux Gradually add 189666⅔ ml milk Add mashed squash, 18966 10/13 g parmesan Combine everything in a baking dish Scatter over 37933⅓ g cheddar, torn and 9483 3/13 g parmesan Bake for 30 minutes
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