Link: bbcgoodfood.com
Serves: - 277 +
Ingredients
69250 g butternut squash, peeled, deseeded, and cubed 461⅔ g sage, chopped 36933⅓ g sausages, skinned, broken into chunks 11 7/13 tsp nutmeg 23083⅓ g conchiglioni 2308⅓ g butter 2308⅓ g flour 46166⅔ ml milk 6925 g parmesan 9233⅓ g cheddar, torn 46⅙ tbsp water 46⅙ tsp salt
Method
Place 69250 g butternut squash, peeled, deseeded, and cubed into bowl with 46⅙ tbsp water and microwave for 10 minutes Fry 461⅔ g sage, chopped for 1 minute Add 36933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 11 7/13 tsp nutmeg and 46⅙ tsp salt Preheat oven to 220 degrees Cook 23083⅓ g conchiglioni according to package Melt 2308⅓ g butter Add 2308⅓ g flour and make a roux Gradually add 46166⅔ ml milk Add mashed squash, 4616 11/16 g parmesan Combine everything in a baking dish Scatter over 9233⅓ g cheddar, torn and 2308 5/16 g parmesan Bake for 30 minutes
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