Link: bbcgoodfood.com
Serves: - 269 +
Ingredients
67250 g butternut squash, peeled, deseeded, and cubed 448⅓ g sage, chopped 35866⅔ g sausages, skinned, broken into chunks 11 3/14 tsp nutmeg 22416⅔ g conchiglioni 2241⅔ g butter 2241⅔ g flour 44833⅓ ml milk 6725 g parmesan 8966⅔ g cheddar, torn 44⅚ tbsp water 44⅚ tsp salt
Method
Place 67250 g butternut squash, peeled, deseeded, and cubed into bowl with 44⅚ tbsp water and microwave for 10 minutes Fry 448⅓ g sage, chopped for 1 minute Add 35866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 11 3/14 tsp nutmeg and 44⅚ tsp salt Preheat oven to 220 degrees Cook 22416⅔ g conchiglioni according to package Melt 2241⅔ g butter Add 2241⅔ g flour and make a roux Gradually add 44833⅓ ml milk Add mashed squash, 4483 5/14 g parmesan Combine everything in a baking dish Scatter over 8966⅔ g cheddar, torn and 2241 9/14 g parmesan Bake for 30 minutes
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