Link: bbcgoodfood.com
Serves: - 925 +
Ingredients
231250 g butternut squash, peeled, deseeded, and cubed 1541⅔ g sage, chopped 123333⅓ g sausages, skinned, broken into chunks 38 7/13 tsp nutmeg 77083⅓ g conchiglioni 7708⅓ g butter 7708⅓ g flour 154166⅔ ml milk 23125 g parmesan 30833⅓ g cheddar, torn 154⅙ tbsp water 154⅙ tsp salt
Method
Place 231250 g butternut squash, peeled, deseeded, and cubed into bowl with 154⅙ tbsp water and microwave for 10 minutes Fry 1541⅔ g sage, chopped for 1 minute Add 123333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 38 7/13 tsp nutmeg and 154⅙ tsp salt Preheat oven to 220 degrees Cook 77083⅓ g conchiglioni according to package Melt 7708⅓ g butter Add 7708⅓ g flour and make a roux Gradually add 154166⅔ ml milk Add mashed squash, 15416¾ g parmesan Combine everything in a baking dish Scatter over 30833⅓ g cheddar, torn and 7708¼ g parmesan Bake for 30 minutes
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