Link: bbcgoodfood.com
Serves: - 767 +
Ingredients
191750 g butternut squash, peeled, deseeded, and cubed 1278⅓ g sage, chopped 102266⅔ g sausages, skinned, broken into chunks 31 15/16 tsp nutmeg 63916⅔ g conchiglioni 6391⅔ g butter 6391⅔ g flour 127833⅓ ml milk 19175 g parmesan 25566⅔ g cheddar, torn 127⅚ tbsp water 127⅚ tsp salt
Method
Place 191750 g butternut squash, peeled, deseeded, and cubed into bowl with 127⅚ tbsp water and microwave for 10 minutes Fry 1278⅓ g sage, chopped for 1 minute Add 102266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 31 15/16 tsp nutmeg and 127⅚ tsp salt Preheat oven to 220 degrees Cook 63916⅔ g conchiglioni according to package Melt 6391⅔ g butter Add 6391⅔ g flour and make a roux Gradually add 127833⅓ ml milk Add mashed squash, 12783⅖ g parmesan Combine everything in a baking dish Scatter over 25566⅔ g cheddar, torn and 6391⅗ g parmesan Bake for 30 minutes
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