Link: bbcgoodfood.com
Serves: - 289 +
Ingredients
72250 g butternut squash, peeled, deseeded, and cubed 481⅔ g sage, chopped 38533⅓ g sausages, skinned, broken into chunks 12 1/16 tsp nutmeg 24083⅓ g conchiglioni 2408⅓ g butter 2408⅓ g flour 48166⅔ ml milk 7225 g parmesan 9633⅓ g cheddar, torn 48⅙ tbsp water 48⅙ tsp salt
Method
Place 72250 g butternut squash, peeled, deseeded, and cubed into bowl with 48⅙ tbsp water and microwave for 10 minutes Fry 481⅔ g sage, chopped for 1 minute Add 38533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 12 1/16 tsp nutmeg and 48⅙ tsp salt Preheat oven to 220 degrees Cook 24083⅓ g conchiglioni according to package Melt 2408⅓ g butter Add 2408⅓ g flour and make a roux Gradually add 48166⅔ ml milk Add mashed squash, 4816 9/13 g parmesan Combine everything in a baking dish Scatter over 9633⅓ g cheddar, torn and 2408 4/13 g parmesan Bake for 30 minutes
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