Link: bbcgoodfood.com
Serves: - 694 +
Ingredients
173500 g butternut squash, peeled, deseeded, and cubed 1156⅔ g sage, chopped 92533⅓ g sausages, skinned, broken into chunks 28 11/12 tsp nutmeg 57833⅓ g conchiglioni 5783⅓ g butter 5783⅓ g flour 115666⅔ ml milk 17350 g parmesan 23133⅓ g cheddar, torn 115⅔ tbsp water 115⅔ tsp salt
Method
Place 173500 g butternut squash, peeled, deseeded, and cubed into bowl with 115⅔ tbsp water and microwave for 10 minutes Fry 1156⅔ g sage, chopped for 1 minute Add 92533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 28 11/12 tsp nutmeg and 115⅔ tsp salt Preheat oven to 220 degrees Cook 57833⅓ g conchiglioni according to package Melt 5783⅓ g butter Add 5783⅓ g flour and make a roux Gradually add 115666⅔ ml milk Add mashed squash, 11566 8/11 g parmesan Combine everything in a baking dish Scatter over 23133⅓ g cheddar, torn and 5783 3/11 g parmesan Bake for 30 minutes
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