Link: bbcgoodfood.com
Serves: - 17 +
Ingredients
4250 g butternut squash, peeled, deseeded, and cubed 28⅓ g sage, chopped 2266⅔ g sausages, skinned, broken into chunks 5/7 tsp nutmeg 1416⅔ g conchiglioni 141⅔ g butter 141⅔ g flour 2833⅓ ml milk 425 g parmesan 566⅔ g cheddar, torn 2⅚ tbsp water 2⅚ tsp salt
Method
Place 4250 g butternut squash, peeled, deseeded, and cubed into bowl with 2⅚ tbsp water and microwave for 10 minutes Fry 28⅓ g sage, chopped for 1 minute Add 2266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 5/7 tsp nutmeg and 2⅚ tsp salt Preheat oven to 220 degrees Cook 1416⅔ g conchiglioni according to package Melt 141⅔ g butter Add 141⅔ g flour and make a roux Gradually add 2833⅓ ml milk Add mashed squash, 283⅓ g parmesan Combine everything in a baking dish Scatter over 566⅔ g cheddar, torn and 141⅔ g parmesan Bake for 30 minutes
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