Link: bbcgoodfood.com
Serves: - 145 +
Ingredients
36250 g butternut squash, peeled, deseeded, and cubed 241⅔ g sage, chopped 19333⅓ g sausages, skinned, broken into chunks 6 1/16 tsp nutmeg 12083⅓ g conchiglioni 1208⅓ g butter 1208⅓ g flour 24166⅔ ml milk 3625 g parmesan 4833⅓ g cheddar, torn 24⅙ tbsp water 24⅙ tsp salt
Method
Place 36250 g butternut squash, peeled, deseeded, and cubed into bowl with 24⅙ tbsp water and microwave for 10 minutes Fry 241⅔ g sage, chopped for 1 minute Add 19333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 6 1/16 tsp nutmeg and 24⅙ tsp salt Preheat oven to 220 degrees Cook 12083⅓ g conchiglioni according to package Melt 1208⅓ g butter Add 1208⅓ g flour and make a roux Gradually add 24166⅔ ml milk Add mashed squash, 2416 11/16 g parmesan Combine everything in a baking dish Scatter over 4833⅓ g cheddar, torn and 1208 5/16 g parmesan Bake for 30 minutes
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