Link: bbcgoodfood.com
Serves: - 29 +
Ingredients
7250 g butternut squash, peeled, deseeded, and cubed 48⅓ g sage, chopped 3866⅔ g sausages, skinned, broken into chunks 1 3/14 tsp nutmeg 2416⅔ g conchiglioni 241⅔ g butter 241⅔ g flour 4833⅓ ml milk 725 g parmesan 966⅔ g cheddar, torn 4⅚ tbsp water 4⅚ tsp salt
Method
Place 7250 g butternut squash, peeled, deseeded, and cubed into bowl with 4⅚ tbsp water and microwave for 10 minutes Fry 48⅓ g sage, chopped for 1 minute Add 3866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 1 3/14 tsp nutmeg and 4⅚ tsp salt Preheat oven to 220 degrees Cook 2416⅔ g conchiglioni according to package Melt 241⅔ g butter Add 241⅔ g flour and make a roux Gradually add 4833⅓ ml milk Add mashed squash, 483⅓ g parmesan Combine everything in a baking dish Scatter over 966⅔ g cheddar, torn and 241⅔ g parmesan Bake for 30 minutes
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