Link: bbcgoodfood.com
Serves: - 143 +
Ingredients
35750 g butternut squash, peeled, deseeded, and cubed 238⅓ g sage, chopped 19066⅔ g sausages, skinned, broken into chunks 5 15/16 tsp nutmeg 11916⅔ g conchiglioni 1191⅔ g butter 1191⅔ g flour 23833⅓ ml milk 3575 g parmesan 4766⅔ g cheddar, torn 23⅚ tbsp water 23⅚ tsp salt
Method
Place 35750 g butternut squash, peeled, deseeded, and cubed into bowl with 23⅚ tbsp water and microwave for 10 minutes Fry 238⅓ g sage, chopped for 1 minute Add 19066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 5 15/16 tsp nutmeg and 23⅚ tsp salt Preheat oven to 220 degrees Cook 11916⅔ g conchiglioni according to package Melt 1191⅔ g butter Add 1191⅔ g flour and make a roux Gradually add 23833⅓ ml milk Add mashed squash, 2383 5/14 g parmesan Combine everything in a baking dish Scatter over 4766⅔ g cheddar, torn and 1191 9/14 g parmesan Bake for 30 minutes
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