Link: bbcgoodfood.com
Serves: - 895 +
Ingredients
223750 g butternut squash, peeled, deseeded, and cubed 1491⅔ g sage, chopped 119333⅓ g sausages, skinned, broken into chunks 37 2/7 tsp nutmeg 74583⅓ g conchiglioni 7458⅓ g butter 7458⅓ g flour 149166⅔ ml milk 22375 g parmesan 29833⅓ g cheddar, torn 149⅙ tbsp water 149⅙ tsp salt
Method
Place 223750 g butternut squash, peeled, deseeded, and cubed into bowl with 149⅙ tbsp water and microwave for 10 minutes Fry 1491⅔ g sage, chopped for 1 minute Add 119333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 37 2/7 tsp nutmeg and 149⅙ tsp salt Preheat oven to 220 degrees Cook 74583⅓ g conchiglioni according to package Melt 7458⅓ g butter Add 7458⅓ g flour and make a roux Gradually add 149166⅔ ml milk Add mashed squash, 14916 11/15 g parmesan Combine everything in a baking dish Scatter over 29833⅓ g cheddar, torn and 7458 4/15 g parmesan Bake for 30 minutes
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