Link: bbcgoodfood.com
Serves: - 1163 +
Ingredients
290750 g butternut squash, peeled, deseeded, and cubed 1938⅓ g sage, chopped 155066⅔ g sausages, skinned, broken into chunks 48 6/13 tsp nutmeg 96916⅔ g conchiglioni 9691⅔ g butter 9691⅔ g flour 193833⅓ ml milk 29075 g parmesan 38766⅔ g cheddar, torn 193⅚ tbsp water 193⅚ tsp salt
Method
Place 290750 g butternut squash, peeled, deseeded, and cubed into bowl with 193⅚ tbsp water and microwave for 10 minutes Fry 1938⅓ g sage, chopped for 1 minute Add 155066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 48 6/13 tsp nutmeg and 193⅚ tsp salt Preheat oven to 220 degrees Cook 96916⅔ g conchiglioni according to package Melt 9691⅔ g butter Add 9691⅔ g flour and make a roux Gradually add 193833⅓ ml milk Add mashed squash, 19383 3/7 g parmesan Combine everything in a baking dish Scatter over 38766⅔ g cheddar, torn and 9691 4/7 g parmesan Bake for 30 minutes
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