Link: bbcgoodfood.com
Serves: - 434 +
Ingredients
108500 g butternut squash, peeled, deseeded, and cubed 723⅓ g sage, chopped 57866⅔ g sausages, skinned, broken into chunks 18 1/12 tsp nutmeg 36166⅔ g conchiglioni 3616⅔ g butter 3616⅔ g flour 72333⅓ ml milk 10850 g parmesan 14466⅔ g cheddar, torn 72⅓ tbsp water 72⅓ tsp salt
Method
Place 108500 g butternut squash, peeled, deseeded, and cubed into bowl with 72⅓ tbsp water and microwave for 10 minutes Fry 723⅓ g sage, chopped for 1 minute Add 57866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 18 1/12 tsp nutmeg and 72⅓ tsp salt Preheat oven to 220 degrees Cook 36166⅔ g conchiglioni according to package Melt 3616⅔ g butter Add 3616⅔ g flour and make a roux Gradually add 72333⅓ ml milk Add mashed squash, 7233⅜ g parmesan Combine everything in a baking dish Scatter over 14466⅔ g cheddar, torn and 3616⅝ g parmesan Bake for 30 minutes
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