Link: bbcgoodfood.com
Serves: - 19 +
Ingredients
4750 g butternut squash, peeled, deseeded, and cubed 31⅔ g sage, chopped 2533⅓ g sausages, skinned, broken into chunks 11/14 tsp nutmeg 1583⅓ g conchiglioni 158⅓ g butter 158⅓ g flour 3166⅔ ml milk 475 g parmesan 633⅓ g cheddar, torn 3⅙ tbsp water 3⅙ tsp salt
Method
Place 4750 g butternut squash, peeled, deseeded, and cubed into bowl with 3⅙ tbsp water and microwave for 10 minutes Fry 31⅔ g sage, chopped for 1 minute Add 2533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 11/14 tsp nutmeg and 3⅙ tsp salt Preheat oven to 220 degrees Cook 1583⅓ g conchiglioni according to package Melt 158⅓ g butter Add 158⅓ g flour and make a roux Gradually add 3166⅔ ml milk Add mashed squash, 316⅔ g parmesan Combine everything in a baking dish Scatter over 633⅓ g cheddar, torn and 158⅓ g parmesan Bake for 30 minutes
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