Link: bbcgoodfood.com
Serves: - 704 +
Ingredients
176000 g butternut squash, peeled, deseeded, and cubed 1173⅓ g sage, chopped 93866⅔ g sausages, skinned, broken into chunks 29⅓ tsp nutmeg 58666⅔ g conchiglioni 5866⅔ g butter 5866⅔ g flour 117333⅓ ml milk 17600 g parmesan 23466⅔ g cheddar, torn 117⅓ tbsp water 117⅓ tsp salt
Method
Place 176000 g butternut squash, peeled, deseeded, and cubed into bowl with 117⅓ tbsp water and microwave for 10 minutes Fry 1173⅓ g sage, chopped for 1 minute Add 93866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 29⅓ tsp nutmeg and 117⅓ tsp salt Preheat oven to 220 degrees Cook 58666⅔ g conchiglioni according to package Melt 5866⅔ g butter Add 5866⅔ g flour and make a roux Gradually add 117333⅓ ml milk Add mashed squash, 11733 5/13 g parmesan Combine everything in a baking dish Scatter over 23466⅔ g cheddar, torn and 5866 8/13 g parmesan Bake for 30 minutes
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