Link: bbcgoodfood.com
Serves: - 265 +
Ingredients
66250 g butternut squash, peeled, deseeded, and cubed 441⅔ g sage, chopped 35333⅓ g sausages, skinned, broken into chunks 11 1/16 tsp nutmeg 22083⅓ g conchiglioni 2208⅓ g butter 2208⅓ g flour 44166⅔ ml milk 6625 g parmesan 8833⅓ g cheddar, torn 44⅙ tbsp water 44⅙ tsp salt
Method
Place 66250 g butternut squash, peeled, deseeded, and cubed into bowl with 44⅙ tbsp water and microwave for 10 minutes Fry 441⅔ g sage, chopped for 1 minute Add 35333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 11 1/16 tsp nutmeg and 44⅙ tsp salt Preheat oven to 220 degrees Cook 22083⅓ g conchiglioni according to package Melt 2208⅓ g butter Add 2208⅓ g flour and make a roux Gradually add 44166⅔ ml milk Add mashed squash, 4416 11/16 g parmesan Combine everything in a baking dish Scatter over 8833⅓ g cheddar, torn and 2208 5/16 g parmesan Bake for 30 minutes
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