Link: bbcgoodfood.com
Serves: - 698 +
Ingredients
174500 g butternut squash, peeled, deseeded, and cubed 1163⅓ g sage, chopped 93066⅔ g sausages, skinned, broken into chunks 29 1/12 tsp nutmeg 58166⅔ g conchiglioni 5816⅔ g butter 5816⅔ g flour 116333⅓ ml milk 17450 g parmesan 23266⅔ g cheddar, torn 116⅓ tbsp water 116⅓ tsp salt
Method
Place 174500 g butternut squash, peeled, deseeded, and cubed into bowl with 116⅓ tbsp water and microwave for 10 minutes Fry 1163⅓ g sage, chopped for 1 minute Add 93066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 29 1/12 tsp nutmeg and 116⅓ tsp salt Preheat oven to 220 degrees Cook 58166⅔ g conchiglioni according to package Melt 5816⅔ g butter Add 5816⅔ g flour and make a roux Gradually add 116333⅓ ml milk Add mashed squash, 11633 5/13 g parmesan Combine everything in a baking dish Scatter over 23266⅔ g cheddar, torn and 5816 8/13 g parmesan Bake for 30 minutes
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