Link: bbcgoodfood.com
Serves: - 221 +
Ingredients
55250 g butternut squash, peeled, deseeded, and cubed 368⅓ g sage, chopped 29466⅔ g sausages, skinned, broken into chunks 9 3/14 tsp nutmeg 18416⅔ g conchiglioni 1841⅔ g butter 1841⅔ g flour 36833⅓ ml milk 5525 g parmesan 7366⅔ g cheddar, torn 36⅚ tbsp water 36⅚ tsp salt
Method
Place 55250 g butternut squash, peeled, deseeded, and cubed into bowl with 36⅚ tbsp water and microwave for 10 minutes Fry 368⅓ g sage, chopped for 1 minute Add 29466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 9 3/14 tsp nutmeg and 36⅚ tsp salt Preheat oven to 220 degrees Cook 18416⅔ g conchiglioni according to package Melt 1841⅔ g butter Add 1841⅔ g flour and make a roux Gradually add 36833⅓ ml milk Add mashed squash, 3683 5/14 g parmesan Combine everything in a baking dish Scatter over 7366⅔ g cheddar, torn and 1841 9/14 g parmesan Bake for 30 minutes
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