Link: bbcgoodfood.com
Serves: - 589 +
Ingredients
147250 g butternut squash, peeled, deseeded, and cubed 981⅔ g sage, chopped 78533⅓ g sausages, skinned, broken into chunks 24 7/13 tsp nutmeg 49083⅓ g conchiglioni 4908⅓ g butter 4908⅓ g flour 98166⅔ ml milk 14725 g parmesan 19633⅓ g cheddar, torn 98⅙ tbsp water 98⅙ tsp salt
Method
Place 147250 g butternut squash, peeled, deseeded, and cubed into bowl with 98⅙ tbsp water and microwave for 10 minutes Fry 981⅔ g sage, chopped for 1 minute Add 78533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 24 7/13 tsp nutmeg and 98⅙ tsp salt Preheat oven to 220 degrees Cook 49083⅓ g conchiglioni according to package Melt 4908⅓ g butter Add 4908⅓ g flour and make a roux Gradually add 98166⅔ ml milk Add mashed squash, 9816 5/7 g parmesan Combine everything in a baking dish Scatter over 19633⅓ g cheddar, torn and 4908 2/7 g parmesan Bake for 30 minutes
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