Link: bbcgoodfood.com
Serves: - 794 +
Ingredients
198500 g butternut squash, peeled, deseeded, and cubed 1323⅓ g sage, chopped 105866⅔ g sausages, skinned, broken into chunks 33 1/12 tsp nutmeg 66166⅔ g conchiglioni 6616⅔ g butter 6616⅔ g flour 132333⅓ ml milk 19850 g parmesan 26466⅔ g cheddar, torn 132⅓ tbsp water 132⅓ tsp salt
Method
Place 198500 g butternut squash, peeled, deseeded, and cubed into bowl with 132⅓ tbsp water and microwave for 10 minutes Fry 1323⅓ g sage, chopped for 1 minute Add 105866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 33 1/12 tsp nutmeg and 132⅓ tsp salt Preheat oven to 220 degrees Cook 66166⅔ g conchiglioni according to package Melt 6616⅔ g butter Add 6616⅔ g flour and make a roux Gradually add 132333⅓ ml milk Add mashed squash, 13233⅖ g parmesan Combine everything in a baking dish Scatter over 26466⅔ g cheddar, torn and 6616⅗ g parmesan Bake for 30 minutes
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