Link: bbcgoodfood.com
Serves: - 11 +
Ingredients
2750 g butternut squash, peeled, deseeded, and cubed 18⅓ g sage, chopped 1466⅔ g sausages, skinned, broken into chunks 6/13 tsp nutmeg 916⅔ g conchiglioni 91⅔ g butter 91⅔ g flour 1833⅓ ml milk 275 g parmesan 366⅔ g cheddar, torn 1⅚ tbsp water 1⅚ tsp salt
Method
Place 2750 g butternut squash, peeled, deseeded, and cubed into bowl with 1⅚ tbsp water and microwave for 10 minutes Fry 18⅓ g sage, chopped for 1 minute Add 1466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 6/13 tsp nutmeg and 1⅚ tsp salt Preheat oven to 220 degrees Cook 916⅔ g conchiglioni according to package Melt 91⅔ g butter Add 91⅔ g flour and make a roux Gradually add 1833⅓ ml milk Add mashed squash, 183⅓ g parmesan Combine everything in a baking dish Scatter over 366⅔ g cheddar, torn and 91⅔ g parmesan Bake for 30 minutes
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