Link: bbcgoodfood.com
Serves: - 287 +
Ingredients
71750 g butternut squash, peeled, deseeded, and cubed 478⅓ g sage, chopped 38266⅔ g sausages, skinned, broken into chunks 11 15/16 tsp nutmeg 23916⅔ g conchiglioni 2391⅔ g butter 2391⅔ g flour 47833⅓ ml milk 7175 g parmesan 9566⅔ g cheddar, torn 47⅚ tbsp water 47⅚ tsp salt
Method
Place 71750 g butternut squash, peeled, deseeded, and cubed into bowl with 47⅚ tbsp water and microwave for 10 minutes Fry 478⅓ g sage, chopped for 1 minute Add 38266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 11 15/16 tsp nutmeg and 47⅚ tsp salt Preheat oven to 220 degrees Cook 23916⅔ g conchiglioni according to package Melt 2391⅔ g butter Add 2391⅔ g flour and make a roux Gradually add 47833⅓ ml milk Add mashed squash, 4783 5/14 g parmesan Combine everything in a baking dish Scatter over 9566⅔ g cheddar, torn and 2391 9/14 g parmesan Bake for 30 minutes
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