Link: bbcgoodfood.com
Serves: - 904 +
Ingredients
226000 g butternut squash, peeled, deseeded, and cubed 1506⅔ g sage, chopped 120533⅓ g sausages, skinned, broken into chunks 37⅔ tsp nutmeg 75333⅓ g conchiglioni 7533⅓ g butter 7533⅓ g flour 150666⅔ ml milk 22600 g parmesan 30133⅓ g cheddar, torn 150⅔ tbsp water 150⅔ tsp salt
Method
Place 226000 g butternut squash, peeled, deseeded, and cubed into bowl with 150⅔ tbsp water and microwave for 10 minutes Fry 1506⅔ g sage, chopped for 1 minute Add 120533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 37⅔ tsp nutmeg and 150⅔ tsp salt Preheat oven to 220 degrees Cook 75333⅓ g conchiglioni according to package Melt 7533⅓ g butter Add 7533⅓ g flour and make a roux Gradually add 150666⅔ ml milk Add mashed squash, 15066¾ g parmesan Combine everything in a baking dish Scatter over 30133⅓ g cheddar, torn and 7533¼ g parmesan Bake for 30 minutes
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