Link: bbcgoodfood.com
Serves: - 103 +
Ingredients
25750 g butternut squash, peeled, deseeded, and cubed 171⅔ g sage, chopped 13733⅓ g sausages, skinned, broken into chunks 4 2/7 tsp nutmeg 8583⅓ g conchiglioni 858⅓ g butter 858⅓ g flour 17166⅔ ml milk 2575 g parmesan 3433⅓ g cheddar, torn 17⅙ tbsp water 17⅙ tsp salt
Method
Place 25750 g butternut squash, peeled, deseeded, and cubed into bowl with 17⅙ tbsp water and microwave for 10 minutes Fry 171⅔ g sage, chopped for 1 minute Add 13733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 4 2/7 tsp nutmeg and 17⅙ tsp salt Preheat oven to 220 degrees Cook 8583⅓ g conchiglioni according to package Melt 858⅓ g butter Add 858⅓ g flour and make a roux Gradually add 17166⅔ ml milk Add mashed squash, 1716⅔ g parmesan Combine everything in a baking dish Scatter over 3433⅓ g cheddar, torn and 858⅓ g parmesan Bake for 30 minutes
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