Link: bbcgoodfood.com
Serves: - 1229 +
Ingredients
307250 g butternut squash, peeled, deseeded, and cubed 2048⅓ g sage, chopped 163866⅔ g sausages, skinned, broken into chunks 51 3/14 tsp nutmeg 102416⅔ g conchiglioni 10241⅔ g butter 10241⅔ g flour 204833⅓ ml milk 30725 g parmesan 40966⅔ g cheddar, torn 204⅚ tbsp water 204⅚ tsp salt
Method
Place 307250 g butternut squash, peeled, deseeded, and cubed into bowl with 204⅚ tbsp water and microwave for 10 minutes Fry 2048⅓ g sage, chopped for 1 minute Add 163866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 51 3/14 tsp nutmeg and 204⅚ tsp salt Preheat oven to 220 degrees Cook 102416⅔ g conchiglioni according to package Melt 10241⅔ g butter Add 10241⅔ g flour and make a roux Gradually add 204833⅓ ml milk Add mashed squash, 20483 7/16 g parmesan Combine everything in a baking dish Scatter over 40966⅔ g cheddar, torn and 10241 9/16 g parmesan Bake for 30 minutes
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