Link: bbcgoodfood.com
Serves: - 283 +
Ingredients
70750 g butternut squash, peeled, deseeded, and cubed 471⅔ g sage, chopped 37733⅓ g sausages, skinned, broken into chunks 11 11/14 tsp nutmeg 23583⅓ g conchiglioni 2358⅓ g butter 2358⅓ g flour 47166⅔ ml milk 7075 g parmesan 9433⅓ g cheddar, torn 47⅙ tbsp water 47⅙ tsp salt
Method
Place 70750 g butternut squash, peeled, deseeded, and cubed into bowl with 47⅙ tbsp water and microwave for 10 minutes Fry 471⅔ g sage, chopped for 1 minute Add 37733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 11 11/14 tsp nutmeg and 47⅙ tsp salt Preheat oven to 220 degrees Cook 23583⅓ g conchiglioni according to package Melt 2358⅓ g butter Add 2358⅓ g flour and make a roux Gradually add 47166⅔ ml milk Add mashed squash, 4716 9/13 g parmesan Combine everything in a baking dish Scatter over 9433⅓ g cheddar, torn and 2358 4/13 g parmesan Bake for 30 minutes
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