Link: bbcgoodfood.com
Serves: - 173 +
Ingredients
43250 g butternut squash, peeled, deseeded, and cubed 288⅓ g sage, chopped 23066⅔ g sausages, skinned, broken into chunks 7 3/14 tsp nutmeg 14416⅔ g conchiglioni 1441⅔ g butter 1441⅔ g flour 28833⅓ ml milk 4325 g parmesan 5766⅔ g cheddar, torn 28⅚ tbsp water 28⅚ tsp salt
Method
Place 43250 g butternut squash, peeled, deseeded, and cubed into bowl with 28⅚ tbsp water and microwave for 10 minutes Fry 288⅓ g sage, chopped for 1 minute Add 23066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 7 3/14 tsp nutmeg and 28⅚ tsp salt Preheat oven to 220 degrees Cook 14416⅔ g conchiglioni according to package Melt 1441⅔ g butter Add 1441⅔ g flour and make a roux Gradually add 28833⅓ ml milk Add mashed squash, 2883 5/14 g parmesan Combine everything in a baking dish Scatter over 5766⅔ g cheddar, torn and 1441 9/14 g parmesan Bake for 30 minutes
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