Link: bbcgoodfood.com
Serves: - 101 +
Ingredients
25250 g butternut squash, peeled, deseeded, and cubed 168⅓ g sage, chopped 13466⅔ g sausages, skinned, broken into chunks 4 3/14 tsp nutmeg 8416⅔ g conchiglioni 841⅔ g butter 841⅔ g flour 16833⅓ ml milk 2525 g parmesan 3366⅔ g cheddar, torn 16⅚ tbsp water 16⅚ tsp salt
Method
Place 25250 g butternut squash, peeled, deseeded, and cubed into bowl with 16⅚ tbsp water and microwave for 10 minutes Fry 168⅓ g sage, chopped for 1 minute Add 13466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 4 3/14 tsp nutmeg and 16⅚ tsp salt Preheat oven to 220 degrees Cook 8416⅔ g conchiglioni according to package Melt 841⅔ g butter Add 841⅔ g flour and make a roux Gradually add 16833⅓ ml milk Add mashed squash, 1683⅓ g parmesan Combine everything in a baking dish Scatter over 3366⅔ g cheddar, torn and 841⅔ g parmesan Bake for 30 minutes
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