Link: bbcgoodfood.com
Serves: - 883 +
Ingredients
220750 g butternut squash, peeled, deseeded, and cubed 1471⅔ g sage, chopped 117733⅓ g sausages, skinned, broken into chunks 36 11/14 tsp nutmeg 73583⅓ g conchiglioni 7358⅓ g butter 7358⅓ g flour 147166⅔ ml milk 22075 g parmesan 29433⅓ g cheddar, torn 147⅙ tbsp water 147⅙ tsp salt
Method
Place 220750 g butternut squash, peeled, deseeded, and cubed into bowl with 147⅙ tbsp water and microwave for 10 minutes Fry 1471⅔ g sage, chopped for 1 minute Add 117733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 36 11/14 tsp nutmeg and 147⅙ tsp salt Preheat oven to 220 degrees Cook 73583⅓ g conchiglioni according to package Melt 7358⅓ g butter Add 7358⅓ g flour and make a roux Gradually add 147166⅔ ml milk Add mashed squash, 14716 11/15 g parmesan Combine everything in a baking dish Scatter over 29433⅓ g cheddar, torn and 7358 4/15 g parmesan Bake for 30 minutes
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