Link: bbcgoodfood.com
Serves: - 113 +
Ingredients
28250 g butternut squash, peeled, deseeded, and cubed 188⅓ g sage, chopped 15066⅔ g sausages, skinned, broken into chunks 4 5/7 tsp nutmeg 9416⅔ g conchiglioni 941⅔ g butter 941⅔ g flour 18833⅓ ml milk 2825 g parmesan 3766⅔ g cheddar, torn 18⅚ tbsp water 18⅚ tsp salt
Method
Place 28250 g butternut squash, peeled, deseeded, and cubed into bowl with 18⅚ tbsp water and microwave for 10 minutes Fry 188⅓ g sage, chopped for 1 minute Add 15066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 4 5/7 tsp nutmeg and 18⅚ tsp salt Preheat oven to 220 degrees Cook 9416⅔ g conchiglioni according to package Melt 941⅔ g butter Add 941⅔ g flour and make a roux Gradually add 18833⅓ ml milk Add mashed squash, 1883⅓ g parmesan Combine everything in a baking dish Scatter over 3766⅔ g cheddar, torn and 941⅔ g parmesan Bake for 30 minutes
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