Link: bbcgoodfood.com
Serves: - 845 +
Ingredients
211250 g butternut squash, peeled, deseeded, and cubed 1408⅓ g sage, chopped 112666⅔ g sausages, skinned, broken into chunks 35 3/14 tsp nutmeg 70416⅔ g conchiglioni 7041⅔ g butter 7041⅔ g flour 140833⅓ ml milk 21125 g parmesan 28166⅔ g cheddar, torn 140⅚ tbsp water 140⅚ tsp salt
Method
Place 211250 g butternut squash, peeled, deseeded, and cubed into bowl with 140⅚ tbsp water and microwave for 10 minutes Fry 1408⅓ g sage, chopped for 1 minute Add 112666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 35 3/14 tsp nutmeg and 140⅚ tsp salt Preheat oven to 220 degrees Cook 70416⅔ g conchiglioni according to package Melt 7041⅔ g butter Add 7041⅔ g flour and make a roux Gradually add 140833⅓ ml milk Add mashed squash, 14083⅖ g parmesan Combine everything in a baking dish Scatter over 28166⅔ g cheddar, torn and 7041⅗ g parmesan Bake for 30 minutes
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