Link: bbcgoodfood.com
Serves: - 893 +
Ingredients
223250 g butternut squash, peeled, deseeded, and cubed 1488⅓ g sage, chopped 119066⅔ g sausages, skinned, broken into chunks 37 3/14 tsp nutmeg 74416⅔ g conchiglioni 7441⅔ g butter 7441⅔ g flour 148833⅓ ml milk 22325 g parmesan 29766⅔ g cheddar, torn 148⅚ tbsp water 148⅚ tsp salt
Method
Place 223250 g butternut squash, peeled, deseeded, and cubed into bowl with 148⅚ tbsp water and microwave for 10 minutes Fry 1488⅓ g sage, chopped for 1 minute Add 119066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 37 3/14 tsp nutmeg and 148⅚ tsp salt Preheat oven to 220 degrees Cook 74416⅔ g conchiglioni according to package Melt 7441⅔ g butter Add 7441⅔ g flour and make a roux Gradually add 148833⅓ ml milk Add mashed squash, 14883⅖ g parmesan Combine everything in a baking dish Scatter over 29766⅔ g cheddar, torn and 7441⅗ g parmesan Bake for 30 minutes
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