Link: bbcgoodfood.com
Serves: - 779 +
Ingredients
194750 g butternut squash, peeled, deseeded, and cubed 1298⅓ g sage, chopped 103866⅔ g sausages, skinned, broken into chunks 32 6/13 tsp nutmeg 64916⅔ g conchiglioni 6491⅔ g butter 6491⅔ g flour 129833⅓ ml milk 19475 g parmesan 25966⅔ g cheddar, torn 129⅚ tbsp water 129⅚ tsp salt
Method
Place 194750 g butternut squash, peeled, deseeded, and cubed into bowl with 129⅚ tbsp water and microwave for 10 minutes Fry 1298⅓ g sage, chopped for 1 minute Add 103866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 32 6/13 tsp nutmeg and 129⅚ tsp salt Preheat oven to 220 degrees Cook 64916⅔ g conchiglioni according to package Melt 6491⅔ g butter Add 6491⅔ g flour and make a roux Gradually add 129833⅓ ml milk Add mashed squash, 12983⅖ g parmesan Combine everything in a baking dish Scatter over 25966⅔ g cheddar, torn and 6491⅗ g parmesan Bake for 30 minutes
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