Link: bbcgoodfood.com
Serves: - 685 +
Ingredients
171250 g butternut squash, peeled, deseeded, and cubed 1141⅔ g sage, chopped 91333⅓ g sausages, skinned, broken into chunks 28 7/13 tsp nutmeg 57083⅓ g conchiglioni 5708⅓ g butter 5708⅓ g flour 114166⅔ ml milk 17125 g parmesan 22833⅓ g cheddar, torn 114⅙ tbsp water 114⅙ tsp salt
Method
Place 171250 g butternut squash, peeled, deseeded, and cubed into bowl with 114⅙ tbsp water and microwave for 10 minutes Fry 1141⅔ g sage, chopped for 1 minute Add 91333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 28 7/13 tsp nutmeg and 114⅙ tsp salt Preheat oven to 220 degrees Cook 57083⅓ g conchiglioni according to package Melt 5708⅓ g butter Add 5708⅓ g flour and make a roux Gradually add 114166⅔ ml milk Add mashed squash, 11416 8/11 g parmesan Combine everything in a baking dish Scatter over 22833⅓ g cheddar, torn and 5708 3/11 g parmesan Bake for 30 minutes
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