Link: bbcgoodfood.com
Serves: - 13 +
Ingredients
3250 g butternut squash, peeled, deseeded, and cubed 21⅔ g sage, chopped 1733⅓ g sausages, skinned, broken into chunks 7/13 tsp nutmeg 1083⅓ g conchiglioni 108⅓ g butter 108⅓ g flour 2166⅔ ml milk 325 g parmesan 433⅓ g cheddar, torn 2⅙ tbsp water 2⅙ tsp salt
Method
Place 3250 g butternut squash, peeled, deseeded, and cubed into bowl with 2⅙ tbsp water and microwave for 10 minutes Fry 21⅔ g sage, chopped for 1 minute Add 1733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 7/13 tsp nutmeg and 2⅙ tsp salt Preheat oven to 220 degrees Cook 1083⅓ g conchiglioni according to package Melt 108⅓ g butter Add 108⅓ g flour and make a roux Gradually add 2166⅔ ml milk Add mashed squash, 216⅔ g parmesan Combine everything in a baking dish Scatter over 433⅓ g cheddar, torn and 108⅓ g parmesan Bake for 30 minutes
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