Link: bbcgoodfood.com
Serves: - 161 +
Ingredients
40250 g butternut squash, peeled, deseeded, and cubed 268⅓ g sage, chopped 21466⅔ g sausages, skinned, broken into chunks 6 5/7 tsp nutmeg 13416⅔ g conchiglioni 1341⅔ g butter 1341⅔ g flour 26833⅓ ml milk 4025 g parmesan 5366⅔ g cheddar, torn 26⅚ tbsp water 26⅚ tsp salt
Method
Place 40250 g butternut squash, peeled, deseeded, and cubed into bowl with 26⅚ tbsp water and microwave for 10 minutes Fry 268⅓ g sage, chopped for 1 minute Add 21466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 6 5/7 tsp nutmeg and 26⅚ tsp salt Preheat oven to 220 degrees Cook 13416⅔ g conchiglioni according to package Melt 1341⅔ g butter Add 1341⅔ g flour and make a roux Gradually add 26833⅓ ml milk Add mashed squash, 2683 5/14 g parmesan Combine everything in a baking dish Scatter over 5366⅔ g cheddar, torn and 1341 9/14 g parmesan Bake for 30 minutes
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