Link: bbcgoodfood.com
Serves: - 137 +
Ingredients
34250 g butternut squash, peeled, deseeded, and cubed 228⅓ g sage, chopped 18266⅔ g sausages, skinned, broken into chunks 5 5/7 tsp nutmeg 11416⅔ g conchiglioni 1141⅔ g butter 1141⅔ g flour 22833⅓ ml milk 3425 g parmesan 4566⅔ g cheddar, torn 22⅚ tbsp water 22⅚ tsp salt
Method
Place 34250 g butternut squash, peeled, deseeded, and cubed into bowl with 22⅚ tbsp water and microwave for 10 minutes Fry 228⅓ g sage, chopped for 1 minute Add 18266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 5 5/7 tsp nutmeg and 22⅚ tsp salt Preheat oven to 220 degrees Cook 11416⅔ g conchiglioni according to package Melt 1141⅔ g butter Add 1141⅔ g flour and make a roux Gradually add 22833⅓ ml milk Add mashed squash, 2283⅓ g parmesan Combine everything in a baking dish Scatter over 4566⅔ g cheddar, torn and 1141⅔ g parmesan Bake for 30 minutes
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