Link: bbcgoodfood.com
Serves: - 205 +
Ingredients
51250 g butternut squash, peeled, deseeded, and cubed 341⅔ g sage, chopped 27333⅓ g sausages, skinned, broken into chunks 8 7/13 tsp nutmeg 17083⅓ g conchiglioni 1708⅓ g butter 1708⅓ g flour 34166⅔ ml milk 5125 g parmesan 6833⅓ g cheddar, torn 34⅙ tbsp water 34⅙ tsp salt
Method
Place 51250 g butternut squash, peeled, deseeded, and cubed into bowl with 34⅙ tbsp water and microwave for 10 minutes Fry 341⅔ g sage, chopped for 1 minute Add 27333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 8 7/13 tsp nutmeg and 34⅙ tsp salt Preheat oven to 220 degrees Cook 17083⅓ g conchiglioni according to package Melt 1708⅓ g butter Add 1708⅓ g flour and make a roux Gradually add 34166⅔ ml milk Add mashed squash, 3416 11/16 g parmesan Combine everything in a baking dish Scatter over 6833⅓ g cheddar, torn and 1708 5/16 g parmesan Bake for 30 minutes
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