Link: bbcgoodfood.com
Serves: - 854 +
Ingredients
213500 g butternut squash, peeled, deseeded, and cubed 1423⅓ g sage, chopped 113866⅔ g sausages, skinned, broken into chunks 35 7/12 tsp nutmeg 71166⅔ g conchiglioni 7116⅔ g butter 7116⅔ g flour 142333⅓ ml milk 21350 g parmesan 28466⅔ g cheddar, torn 142⅓ tbsp water 142⅓ tsp salt
Method
Place 213500 g butternut squash, peeled, deseeded, and cubed into bowl with 142⅓ tbsp water and microwave for 10 minutes Fry 1423⅓ g sage, chopped for 1 minute Add 113866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 35 7/12 tsp nutmeg and 142⅓ tsp salt Preheat oven to 220 degrees Cook 71166⅔ g conchiglioni according to package Melt 7116⅔ g butter Add 7116⅔ g flour and make a roux Gradually add 142333⅓ ml milk Add mashed squash, 14233⅖ g parmesan Combine everything in a baking dish Scatter over 28466⅔ g cheddar, torn and 7116⅗ g parmesan Bake for 30 minutes
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