Link: bbcgoodfood.com
Serves: - 185 +
Ingredients
46250 g butternut squash, peeled, deseeded, and cubed 308⅓ g sage, chopped 24666⅔ g sausages, skinned, broken into chunks 7 5/7 tsp nutmeg 15416⅔ g conchiglioni 1541⅔ g butter 1541⅔ g flour 30833⅓ ml milk 4625 g parmesan 6166⅔ g cheddar, torn 30⅚ tbsp water 30⅚ tsp salt
Method
Place 46250 g butternut squash, peeled, deseeded, and cubed into bowl with 30⅚ tbsp water and microwave for 10 minutes Fry 308⅓ g sage, chopped for 1 minute Add 24666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 7 5/7 tsp nutmeg and 30⅚ tsp salt Preheat oven to 220 degrees Cook 15416⅔ g conchiglioni according to package Melt 1541⅔ g butter Add 1541⅔ g flour and make a roux Gradually add 30833⅓ ml milk Add mashed squash, 3083 5/14 g parmesan Combine everything in a baking dish Scatter over 6166⅔ g cheddar, torn and 1541 9/14 g parmesan Bake for 30 minutes
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