Link: bbcgoodfood.com
Serves: - 988 +
Ingredients
247000 g butternut squash, peeled, deseeded, and cubed 1646⅔ g sage, chopped 131733⅓ g sausages, skinned, broken into chunks 41⅙ tsp nutmeg 82333⅓ g conchiglioni 8233⅓ g butter 8233⅓ g flour 164666⅔ ml milk 24700 g parmesan 32933⅓ g cheddar, torn 164⅔ tbsp water 164⅔ tsp salt
Method
Place 247000 g butternut squash, peeled, deseeded, and cubed into bowl with 164⅔ tbsp water and microwave for 10 minutes Fry 1646⅔ g sage, chopped for 1 minute Add 131733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 41⅙ tsp nutmeg and 164⅔ tsp salt Preheat oven to 220 degrees Cook 82333⅓ g conchiglioni according to package Melt 8233⅓ g butter Add 8233⅓ g flour and make a roux Gradually add 164666⅔ ml milk Add mashed squash, 16466¾ g parmesan Combine everything in a baking dish Scatter over 32933⅓ g cheddar, torn and 8233¼ g parmesan Bake for 30 minutes
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