Link: bbcgoodfood.com
Serves: - 253 +
Ingredients
63250 g butternut squash, peeled, deseeded, and cubed 421⅔ g sage, chopped 33733⅓ g sausages, skinned, broken into chunks 10 7/13 tsp nutmeg 21083⅓ g conchiglioni 2108⅓ g butter 2108⅓ g flour 42166⅔ ml milk 6325 g parmesan 8433⅓ g cheddar, torn 42⅙ tbsp water 42⅙ tsp salt
Method
Place 63250 g butternut squash, peeled, deseeded, and cubed into bowl with 42⅙ tbsp water and microwave for 10 minutes Fry 421⅔ g sage, chopped for 1 minute Add 33733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 10 7/13 tsp nutmeg and 42⅙ tsp salt Preheat oven to 220 degrees Cook 21083⅓ g conchiglioni according to package Melt 2108⅓ g butter Add 2108⅓ g flour and make a roux Gradually add 42166⅔ ml milk Add mashed squash, 4216 11/16 g parmesan Combine everything in a baking dish Scatter over 8433⅓ g cheddar, torn and 2108 5/16 g parmesan Bake for 30 minutes
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