Link: bbcgoodfood.com
Serves: - 815 +
Ingredients
203750 g butternut squash, peeled, deseeded, and cubed 1358⅓ g sage, chopped 108666⅔ g sausages, skinned, broken into chunks 33 15/16 tsp nutmeg 67916⅔ g conchiglioni 6791⅔ g butter 6791⅔ g flour 135833⅓ ml milk 20375 g parmesan 27166⅔ g cheddar, torn 135⅚ tbsp water 135⅚ tsp salt
Method
Place 203750 g butternut squash, peeled, deseeded, and cubed into bowl with 135⅚ tbsp water and microwave for 10 minutes Fry 1358⅓ g sage, chopped for 1 minute Add 108666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 33 15/16 tsp nutmeg and 135⅚ tsp salt Preheat oven to 220 degrees Cook 67916⅔ g conchiglioni according to package Melt 6791⅔ g butter Add 6791⅔ g flour and make a roux Gradually add 135833⅓ ml milk Add mashed squash, 13583⅖ g parmesan Combine everything in a baking dish Scatter over 27166⅔ g cheddar, torn and 6791⅗ g parmesan Bake for 30 minutes
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