Link: bbcgoodfood.com
Serves: - 209 +
Ingredients
52250 g butternut squash, peeled, deseeded, and cubed 348⅓ g sage, chopped 27866⅔ g sausages, skinned, broken into chunks 8 5/7 tsp nutmeg 17416⅔ g conchiglioni 1741⅔ g butter 1741⅔ g flour 34833⅓ ml milk 5225 g parmesan 6966⅔ g cheddar, torn 34⅚ tbsp water 34⅚ tsp salt
Method
Place 52250 g butternut squash, peeled, deseeded, and cubed into bowl with 34⅚ tbsp water and microwave for 10 minutes Fry 348⅓ g sage, chopped for 1 minute Add 27866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 8 5/7 tsp nutmeg and 34⅚ tsp salt Preheat oven to 220 degrees Cook 17416⅔ g conchiglioni according to package Melt 1741⅔ g butter Add 1741⅔ g flour and make a roux Gradually add 34833⅓ ml milk Add mashed squash, 3483 5/14 g parmesan Combine everything in a baking dish Scatter over 6966⅔ g cheddar, torn and 1741 9/14 g parmesan Bake for 30 minutes
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