Link: bbcgoodfood.com
Serves: - 149 +
Ingredients
37250 g butternut squash, peeled, deseeded, and cubed 248⅓ g sage, chopped 19866⅔ g sausages, skinned, broken into chunks 6 3/14 tsp nutmeg 12416⅔ g conchiglioni 1241⅔ g butter 1241⅔ g flour 24833⅓ ml milk 3725 g parmesan 4966⅔ g cheddar, torn 24⅚ tbsp water 24⅚ tsp salt
Method
Place 37250 g butternut squash, peeled, deseeded, and cubed into bowl with 24⅚ tbsp water and microwave for 10 minutes Fry 248⅓ g sage, chopped for 1 minute Add 19866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 6 3/14 tsp nutmeg and 24⅚ tsp salt Preheat oven to 220 degrees Cook 12416⅔ g conchiglioni according to package Melt 1241⅔ g butter Add 1241⅔ g flour and make a roux Gradually add 24833⅓ ml milk Add mashed squash, 2483 5/14 g parmesan Combine everything in a baking dish Scatter over 4966⅔ g cheddar, torn and 1241 9/14 g parmesan Bake for 30 minutes
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