Link: bbcgoodfood.com
Serves: - 499 +
Ingredients
124750 g butternut squash, peeled, deseeded, and cubed 831⅔ g sage, chopped 66533⅓ g sausages, skinned, broken into chunks 20 11/14 tsp nutmeg 41583⅓ g conchiglioni 4158⅓ g butter 4158⅓ g flour 83166⅔ ml milk 12475 g parmesan 16633⅓ g cheddar, torn 83⅙ tbsp water 83⅙ tsp salt
Method
Place 124750 g butternut squash, peeled, deseeded, and cubed into bowl with 83⅙ tbsp water and microwave for 10 minutes Fry 831⅔ g sage, chopped for 1 minute Add 66533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 20 11/14 tsp nutmeg and 83⅙ tsp salt Preheat oven to 220 degrees Cook 41583⅓ g conchiglioni according to package Melt 4158⅓ g butter Add 4158⅓ g flour and make a roux Gradually add 83166⅔ ml milk Add mashed squash, 8316 5/7 g parmesan Combine everything in a baking dish Scatter over 16633⅓ g cheddar, torn and 4158 2/7 g parmesan Bake for 30 minutes
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