Link: bbcgoodfood.com
Serves: - 281 +
Ingredients
70250 g butternut squash, peeled, deseeded, and cubed 468⅓ g sage, chopped 37466⅔ g sausages, skinned, broken into chunks 11 5/7 tsp nutmeg 23416⅔ g conchiglioni 2341⅔ g butter 2341⅔ g flour 46833⅓ ml milk 7025 g parmesan 9366⅔ g cheddar, torn 46⅚ tbsp water 46⅚ tsp salt
Method
Place 70250 g butternut squash, peeled, deseeded, and cubed into bowl with 46⅚ tbsp water and microwave for 10 minutes Fry 468⅓ g sage, chopped for 1 minute Add 37466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 11 5/7 tsp nutmeg and 46⅚ tsp salt Preheat oven to 220 degrees Cook 23416⅔ g conchiglioni according to package Melt 2341⅔ g butter Add 2341⅔ g flour and make a roux Gradually add 46833⅓ ml milk Add mashed squash, 4683 5/14 g parmesan Combine everything in a baking dish Scatter over 9366⅔ g cheddar, torn and 2341 9/14 g parmesan Bake for 30 minutes
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