Link: bbcgoodfood.com
Serves: - 28 +
Ingredients
7000 g butternut squash, peeled, deseeded, and cubed 46⅔ g sage, chopped 3733⅓ g sausages, skinned, broken into chunks 1⅙ tsp nutmeg 2333⅓ g conchiglioni 233⅓ g butter 233⅓ g flour 4666⅔ ml milk 700 g parmesan 933⅓ g cheddar, torn 4⅔ tbsp water 4⅔ tsp salt
Method
Place 7000 g butternut squash, peeled, deseeded, and cubed into bowl with 4⅔ tbsp water and microwave for 10 minutes Fry 46⅔ g sage, chopped for 1 minute Add 3733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 1⅙ tsp nutmeg and 4⅔ tsp salt Preheat oven to 220 degrees Cook 2333⅓ g conchiglioni according to package Melt 233⅓ g butter Add 233⅓ g flour and make a roux Gradually add 4666⅔ ml milk Add mashed squash, 466⅔ g parmesan Combine everything in a baking dish Scatter over 933⅓ g cheddar, torn and 233⅓ g parmesan Bake for 30 minutes
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