Link: bbcgoodfood.com
Serves: - 229 +
Ingredients
57250 g butternut squash, peeled, deseeded, and cubed 381⅔ g sage, chopped 30533⅓ g sausages, skinned, broken into chunks 9 7/13 tsp nutmeg 19083⅓ g conchiglioni 1908⅓ g butter 1908⅓ g flour 38166⅔ ml milk 5725 g parmesan 7633⅓ g cheddar, torn 38⅙ tbsp water 38⅙ tsp salt
Method
Place 57250 g butternut squash, peeled, deseeded, and cubed into bowl with 38⅙ tbsp water and microwave for 10 minutes Fry 381⅔ g sage, chopped for 1 minute Add 30533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 9 7/13 tsp nutmeg and 38⅙ tsp salt Preheat oven to 220 degrees Cook 19083⅓ g conchiglioni according to package Melt 1908⅓ g butter Add 1908⅓ g flour and make a roux Gradually add 38166⅔ ml milk Add mashed squash, 3816 11/16 g parmesan Combine everything in a baking dish Scatter over 7633⅓ g cheddar, torn and 1908 5/16 g parmesan Bake for 30 minutes
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