Link: bbcgoodfood.com
Serves: - 157 +
Ingredients
39250 g butternut squash, peeled, deseeded, and cubed 261⅔ g sage, chopped 20933⅓ g sausages, skinned, broken into chunks 6 7/13 tsp nutmeg 13083⅓ g conchiglioni 1308⅓ g butter 1308⅓ g flour 26166⅔ ml milk 3925 g parmesan 5233⅓ g cheddar, torn 26⅙ tbsp water 26⅙ tsp salt
Method
Place 39250 g butternut squash, peeled, deseeded, and cubed into bowl with 26⅙ tbsp water and microwave for 10 minutes Fry 261⅔ g sage, chopped for 1 minute Add 20933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 6 7/13 tsp nutmeg and 26⅙ tsp salt Preheat oven to 220 degrees Cook 13083⅓ g conchiglioni according to package Melt 1308⅓ g butter Add 1308⅓ g flour and make a roux Gradually add 26166⅔ ml milk Add mashed squash, 2616 11/16 g parmesan Combine everything in a baking dish Scatter over 5233⅓ g cheddar, torn and 1308 5/16 g parmesan Bake for 30 minutes
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