Link: bbcgoodfood.com
Serves: - 365 +
Ingredients
91250 g butternut squash, peeled, deseeded, and cubed 608⅓ g sage, chopped 48666⅔ g sausages, skinned, broken into chunks 15 3/14 tsp nutmeg 30416⅔ g conchiglioni 3041⅔ g butter 3041⅔ g flour 60833⅓ ml milk 9125 g parmesan 12166⅔ g cheddar, torn 60⅚ tbsp water 60⅚ tsp salt
Method
Place 91250 g butternut squash, peeled, deseeded, and cubed into bowl with 60⅚ tbsp water and microwave for 10 minutes Fry 608⅓ g sage, chopped for 1 minute Add 48666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 15 3/14 tsp nutmeg and 60⅚ tsp salt Preheat oven to 220 degrees Cook 30416⅔ g conchiglioni according to package Melt 3041⅔ g butter Add 3041⅔ g flour and make a roux Gradually add 60833⅓ ml milk Add mashed squash, 6083 4/11 g parmesan Combine everything in a baking dish Scatter over 12166⅔ g cheddar, torn and 3041 7/11 g parmesan Bake for 30 minutes
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