Link: bbcgoodfood.com
Serves: - 245 +
Ingredients
61250 g butternut squash, peeled, deseeded, and cubed 408⅓ g sage, chopped 32666⅔ g sausages, skinned, broken into chunks 10 3/14 tsp nutmeg 20416⅔ g conchiglioni 2041⅔ g butter 2041⅔ g flour 40833⅓ ml milk 6125 g parmesan 8166⅔ g cheddar, torn 40⅚ tbsp water 40⅚ tsp salt
Method
Place 61250 g butternut squash, peeled, deseeded, and cubed into bowl with 40⅚ tbsp water and microwave for 10 minutes Fry 408⅓ g sage, chopped for 1 minute Add 32666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 10 3/14 tsp nutmeg and 40⅚ tsp salt Preheat oven to 220 degrees Cook 20416⅔ g conchiglioni according to package Melt 2041⅔ g butter Add 2041⅔ g flour and make a roux Gradually add 40833⅓ ml milk Add mashed squash, 4083 5/14 g parmesan Combine everything in a baking dish Scatter over 8166⅔ g cheddar, torn and 2041 9/14 g parmesan Bake for 30 minutes
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