Link: bbcgoodfood.com
Serves: - 1154 +
Ingredients
288500 g butternut squash, peeled, deseeded, and cubed 1923⅓ g sage, chopped 153866⅔ g sausages, skinned, broken into chunks 48 1/12 tsp nutmeg 96166⅔ g conchiglioni 9616⅔ g butter 9616⅔ g flour 192333⅓ ml milk 28850 g parmesan 38466⅔ g cheddar, torn 192⅓ tbsp water 192⅓ tsp salt
Method
Place 288500 g butternut squash, peeled, deseeded, and cubed into bowl with 192⅓ tbsp water and microwave for 10 minutes Fry 1923⅓ g sage, chopped for 1 minute Add 153866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 48 1/12 tsp nutmeg and 192⅓ tsp salt Preheat oven to 220 degrees Cook 96166⅔ g conchiglioni according to package Melt 9616⅔ g butter Add 9616⅔ g flour and make a roux Gradually add 192333⅓ ml milk Add mashed squash, 19233 3/7 g parmesan Combine everything in a baking dish Scatter over 38466⅔ g cheddar, torn and 9616 4/7 g parmesan Bake for 30 minutes
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