Link: bbcgoodfood.com
Serves: - 674 +
Ingredients
168500 g butternut squash, peeled, deseeded, and cubed 1123⅓ g sage, chopped 89866⅔ g sausages, skinned, broken into chunks 28 1/12 tsp nutmeg 56166⅔ g conchiglioni 5616⅔ g butter 5616⅔ g flour 112333⅓ ml milk 16850 g parmesan 22466⅔ g cheddar, torn 112⅓ tbsp water 112⅓ tsp salt
Method
Place 168500 g butternut squash, peeled, deseeded, and cubed into bowl with 112⅓ tbsp water and microwave for 10 minutes Fry 1123⅓ g sage, chopped for 1 minute Add 89866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 28 1/12 tsp nutmeg and 112⅓ tsp salt Preheat oven to 220 degrees Cook 56166⅔ g conchiglioni according to package Melt 5616⅔ g butter Add 5616⅔ g flour and make a roux Gradually add 112333⅓ ml milk Add mashed squash, 11233 5/13 g parmesan Combine everything in a baking dish Scatter over 22466⅔ g cheddar, torn and 5616 8/13 g parmesan Bake for 30 minutes
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