Link: bbcgoodfood.com
Serves: - 227 +
Ingredients
56750 g butternut squash, peeled, deseeded, and cubed 378⅓ g sage, chopped 30266⅔ g sausages, skinned, broken into chunks 9 6/13 tsp nutmeg 18916⅔ g conchiglioni 1891⅔ g butter 1891⅔ g flour 37833⅓ ml milk 5675 g parmesan 7566⅔ g cheddar, torn 37⅚ tbsp water 37⅚ tsp salt
Method
Place 56750 g butternut squash, peeled, deseeded, and cubed into bowl with 37⅚ tbsp water and microwave for 10 minutes Fry 378⅓ g sage, chopped for 1 minute Add 30266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 9 6/13 tsp nutmeg and 37⅚ tsp salt Preheat oven to 220 degrees Cook 18916⅔ g conchiglioni according to package Melt 1891⅔ g butter Add 1891⅔ g flour and make a roux Gradually add 37833⅓ ml milk Add mashed squash, 3783 5/14 g parmesan Combine everything in a baking dish Scatter over 7566⅔ g cheddar, torn and 1891 9/14 g parmesan Bake for 30 minutes
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