Link: bbcgoodfood.com
Serves: - 926 +
Ingredients
231500 g butternut squash, peeled, deseeded, and cubed 1543⅓ g sage, chopped 123466⅔ g sausages, skinned, broken into chunks 38 7/12 tsp nutmeg 77166⅔ g conchiglioni 7716⅔ g butter 7716⅔ g flour 154333⅓ ml milk 23150 g parmesan 30866⅔ g cheddar, torn 154⅓ tbsp water 154⅓ tsp salt
Method
Place 231500 g butternut squash, peeled, deseeded, and cubed into bowl with 154⅓ tbsp water and microwave for 10 minutes Fry 1543⅓ g sage, chopped for 1 minute Add 123466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 38 7/12 tsp nutmeg and 154⅓ tsp salt Preheat oven to 220 degrees Cook 77166⅔ g conchiglioni according to package Melt 7716⅔ g butter Add 7716⅔ g flour and make a roux Gradually add 154333⅓ ml milk Add mashed squash, 15433 5/12 g parmesan Combine everything in a baking dish Scatter over 30866⅔ g cheddar, torn and 7716 7/12 g parmesan Bake for 30 minutes
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