Link: bbcgoodfood.com
Serves: - 547 +
Ingredients
136750 g butternut squash, peeled, deseeded, and cubed 911⅔ g sage, chopped 72933⅓ g sausages, skinned, broken into chunks 22 11/14 tsp nutmeg 45583⅓ g conchiglioni 4558⅓ g butter 4558⅓ g flour 91166⅔ ml milk 13675 g parmesan 18233⅓ g cheddar, torn 91⅙ tbsp water 91⅙ tsp salt
Method
Place 136750 g butternut squash, peeled, deseeded, and cubed into bowl with 91⅙ tbsp water and microwave for 10 minutes Fry 911⅔ g sage, chopped for 1 minute Add 72933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 22 11/14 tsp nutmeg and 91⅙ tsp salt Preheat oven to 220 degrees Cook 45583⅓ g conchiglioni according to package Melt 4558⅓ g butter Add 4558⅓ g flour and make a roux Gradually add 91166⅔ ml milk Add mashed squash, 9116 5/7 g parmesan Combine everything in a baking dish Scatter over 18233⅓ g cheddar, torn and 4558 2/7 g parmesan Bake for 30 minutes
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