Link: bbcgoodfood.com
Serves: - 658 +
Ingredients
164500 g butternut squash, peeled, deseeded, and cubed 1096⅔ g sage, chopped 87733⅓ g sausages, skinned, broken into chunks 27 5/12 tsp nutmeg 54833⅓ g conchiglioni 5483⅓ g butter 5483⅓ g flour 109666⅔ ml milk 16450 g parmesan 21933⅓ g cheddar, torn 109⅔ tbsp water 109⅔ tsp salt
Method
Place 164500 g butternut squash, peeled, deseeded, and cubed into bowl with 109⅔ tbsp water and microwave for 10 minutes Fry 1096⅔ g sage, chopped for 1 minute Add 87733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 27 5/12 tsp nutmeg and 109⅔ tsp salt Preheat oven to 220 degrees Cook 54833⅓ g conchiglioni according to package Melt 5483⅓ g butter Add 5483⅓ g flour and make a roux Gradually add 109666⅔ ml milk Add mashed squash, 10966 8/11 g parmesan Combine everything in a baking dish Scatter over 21933⅓ g cheddar, torn and 5483 3/11 g parmesan Bake for 30 minutes
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