Link: bbcgoodfood.com
Serves: - 1241 +
Ingredients
310250 g butternut squash, peeled, deseeded, and cubed 2068⅓ g sage, chopped 165466⅔ g sausages, skinned, broken into chunks 51 5/7 tsp nutmeg 103416⅔ g conchiglioni 10341⅔ g butter 10341⅔ g flour 206833⅓ ml milk 31025 g parmesan 41366⅔ g cheddar, torn 206⅚ tbsp water 206⅚ tsp salt
Method
Place 310250 g butternut squash, peeled, deseeded, and cubed into bowl with 206⅚ tbsp water and microwave for 10 minutes Fry 2068⅓ g sage, chopped for 1 minute Add 165466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 51 5/7 tsp nutmeg and 206⅚ tsp salt Preheat oven to 220 degrees Cook 103416⅔ g conchiglioni according to package Melt 10341⅔ g butter Add 10341⅔ g flour and make a roux Gradually add 206833⅓ ml milk Add mashed squash, 20683 7/16 g parmesan Combine everything in a baking dish Scatter over 41366⅔ g cheddar, torn and 10341 9/16 g parmesan Bake for 30 minutes
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