Link: bbcgoodfood.com
Serves: - 266 +
Ingredients
66500 g butternut squash, peeled, deseeded, and cubed 443⅓ g sage, chopped 35466⅔ g sausages, skinned, broken into chunks 11 1/12 tsp nutmeg 22166⅔ g conchiglioni 2216⅔ g butter 2216⅔ g flour 44333⅓ ml milk 6650 g parmesan 8866⅔ g cheddar, torn 44⅓ tbsp water 44⅓ tsp salt
Method
Place 66500 g butternut squash, peeled, deseeded, and cubed into bowl with 44⅓ tbsp water and microwave for 10 minutes Fry 443⅓ g sage, chopped for 1 minute Add 35466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 11 1/12 tsp nutmeg and 44⅓ tsp salt Preheat oven to 220 degrees Cook 22166⅔ g conchiglioni according to package Melt 2216⅔ g butter Add 2216⅔ g flour and make a roux Gradually add 44333⅓ ml milk Add mashed squash, 4433 5/14 g parmesan Combine everything in a baking dish Scatter over 8866⅔ g cheddar, torn and 2216 9/14 g parmesan Bake for 30 minutes
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