Link: bbcgoodfood.com
Serves: - 710 +
Ingredients
177500 g butternut squash, peeled, deseeded, and cubed 1183⅓ g sage, chopped 94666⅔ g sausages, skinned, broken into chunks 29 7/12 tsp nutmeg 59166⅔ g conchiglioni 5916⅔ g butter 5916⅔ g flour 118333⅓ ml milk 17750 g parmesan 23666⅔ g cheddar, torn 118⅓ tbsp water 118⅓ tsp salt
Method
Place 177500 g butternut squash, peeled, deseeded, and cubed into bowl with 118⅓ tbsp water and microwave for 10 minutes Fry 1183⅓ g sage, chopped for 1 minute Add 94666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 29 7/12 tsp nutmeg and 118⅓ tsp salt Preheat oven to 220 degrees Cook 59166⅔ g conchiglioni according to package Melt 5916⅔ g butter Add 5916⅔ g flour and make a roux Gradually add 118333⅓ ml milk Add mashed squash, 11833⅖ g parmesan Combine everything in a baking dish Scatter over 23666⅔ g cheddar, torn and 5916⅗ g parmesan Bake for 30 minutes
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