Link: bbcgoodfood.com
Serves: - 1168 +
Ingredients
292000 g butternut squash, peeled, deseeded, and cubed 1946⅔ g sage, chopped 155733⅓ g sausages, skinned, broken into chunks 48⅔ tsp nutmeg 97333⅓ g conchiglioni 9733⅓ g butter 9733⅓ g flour 194666⅔ ml milk 29200 g parmesan 38933⅓ g cheddar, torn 194⅔ tbsp water 194⅔ tsp salt
Method
Place 292000 g butternut squash, peeled, deseeded, and cubed into bowl with 194⅔ tbsp water and microwave for 10 minutes Fry 1946⅔ g sage, chopped for 1 minute Add 155733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 48⅔ tsp nutmeg and 194⅔ tsp salt Preheat oven to 220 degrees Cook 97333⅓ g conchiglioni according to package Melt 9733⅓ g butter Add 9733⅓ g flour and make a roux Gradually add 194666⅔ ml milk Add mashed squash, 19466 10/13 g parmesan Combine everything in a baking dish Scatter over 38933⅓ g cheddar, torn and 9733 3/13 g parmesan Bake for 30 minutes
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