Link: bbcgoodfood.com
Serves: - 943 +
Ingredients
235750 g butternut squash, peeled, deseeded, and cubed 1571⅔ g sage, chopped 125733⅓ g sausages, skinned, broken into chunks 39 2/7 tsp nutmeg 78583⅓ g conchiglioni 7858⅓ g butter 7858⅓ g flour 157166⅔ ml milk 23575 g parmesan 31433⅓ g cheddar, torn 157⅙ tbsp water 157⅙ tsp salt
Method
Place 235750 g butternut squash, peeled, deseeded, and cubed into bowl with 157⅙ tbsp water and microwave for 10 minutes Fry 1571⅔ g sage, chopped for 1 minute Add 125733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 39 2/7 tsp nutmeg and 157⅙ tsp salt Preheat oven to 220 degrees Cook 78583⅓ g conchiglioni according to package Melt 7858⅓ g butter Add 7858⅓ g flour and make a roux Gradually add 157166⅔ ml milk Add mashed squash, 15716¾ g parmesan Combine everything in a baking dish Scatter over 31433⅓ g cheddar, torn and 7858¼ g parmesan Bake for 30 minutes
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