Link: bbcgoodfood.com
Serves: - 830 +
Ingredients
207500 g butternut squash, peeled, deseeded, and cubed 1383⅓ g sage, chopped 110666⅔ g sausages, skinned, broken into chunks 34 7/12 tsp nutmeg 69166⅔ g conchiglioni 6916⅔ g butter 6916⅔ g flour 138333⅓ ml milk 20750 g parmesan 27666⅔ g cheddar, torn 138⅓ tbsp water 138⅓ tsp salt
Method
Place 207500 g butternut squash, peeled, deseeded, and cubed into bowl with 138⅓ tbsp water and microwave for 10 minutes Fry 1383⅓ g sage, chopped for 1 minute Add 110666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 34 7/12 tsp nutmeg and 138⅓ tsp salt Preheat oven to 220 degrees Cook 69166⅔ g conchiglioni according to package Melt 6916⅔ g butter Add 6916⅔ g flour and make a roux Gradually add 138333⅓ ml milk Add mashed squash, 13833⅖ g parmesan Combine everything in a baking dish Scatter over 27666⅔ g cheddar, torn and 6916⅗ g parmesan Bake for 30 minutes
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