Link: bbcgoodfood.com
Serves: - 203 +
Ingredients
50750 g butternut squash, peeled, deseeded, and cubed 338⅓ g sage, chopped 27066⅔ g sausages, skinned, broken into chunks 8 6/13 tsp nutmeg 16916⅔ g conchiglioni 1691⅔ g butter 1691⅔ g flour 33833⅓ ml milk 5075 g parmesan 6766⅔ g cheddar, torn 33⅚ tbsp water 33⅚ tsp salt
Method
Place 50750 g butternut squash, peeled, deseeded, and cubed into bowl with 33⅚ tbsp water and microwave for 10 minutes Fry 338⅓ g sage, chopped for 1 minute Add 27066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 8 6/13 tsp nutmeg and 33⅚ tsp salt Preheat oven to 220 degrees Cook 16916⅔ g conchiglioni according to package Melt 1691⅔ g butter Add 1691⅔ g flour and make a roux Gradually add 33833⅓ ml milk Add mashed squash, 3383 5/14 g parmesan Combine everything in a baking dish Scatter over 6766⅔ g cheddar, torn and 1691 9/14 g parmesan Bake for 30 minutes
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