Link: bbcgoodfood.com
Serves: - 197 +
Ingredients
49250 g butternut squash, peeled, deseeded, and cubed 328⅓ g sage, chopped 26266⅔ g sausages, skinned, broken into chunks 8 3/14 tsp nutmeg 16416⅔ g conchiglioni 1641⅔ g butter 1641⅔ g flour 32833⅓ ml milk 4925 g parmesan 6566⅔ g cheddar, torn 32⅚ tbsp water 32⅚ tsp salt
Method
Place 49250 g butternut squash, peeled, deseeded, and cubed into bowl with 32⅚ tbsp water and microwave for 10 minutes Fry 328⅓ g sage, chopped for 1 minute Add 26266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 8 3/14 tsp nutmeg and 32⅚ tsp salt Preheat oven to 220 degrees Cook 16416⅔ g conchiglioni according to package Melt 1641⅔ g butter Add 1641⅔ g flour and make a roux Gradually add 32833⅓ ml milk Add mashed squash, 3283 5/14 g parmesan Combine everything in a baking dish Scatter over 6566⅔ g cheddar, torn and 1641 9/14 g parmesan Bake for 30 minutes
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