Link: bbcgoodfood.com
Serves: - 851 +
Ingredients
212750 g butternut squash, peeled, deseeded, and cubed 1418⅓ g sage, chopped 113466⅔ g sausages, skinned, broken into chunks 35 6/13 tsp nutmeg 70916⅔ g conchiglioni 7091⅔ g butter 7091⅔ g flour 141833⅓ ml milk 21275 g parmesan 28366⅔ g cheddar, torn 141⅚ tbsp water 141⅚ tsp salt
Method
Place 212750 g butternut squash, peeled, deseeded, and cubed into bowl with 141⅚ tbsp water and microwave for 10 minutes Fry 1418⅓ g sage, chopped for 1 minute Add 113466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 35 6/13 tsp nutmeg and 141⅚ tsp salt Preheat oven to 220 degrees Cook 70916⅔ g conchiglioni according to package Melt 7091⅔ g butter Add 7091⅔ g flour and make a roux Gradually add 141833⅓ ml milk Add mashed squash, 14183⅖ g parmesan Combine everything in a baking dish Scatter over 28366⅔ g cheddar, torn and 7091⅗ g parmesan Bake for 30 minutes
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