Link: bbcgoodfood.com
Serves: - 293 +
Ingredients
73250 g butternut squash, peeled, deseeded, and cubed 488⅓ g sage, chopped 39066⅔ g sausages, skinned, broken into chunks 12 3/14 tsp nutmeg 24416⅔ g conchiglioni 2441⅔ g butter 2441⅔ g flour 48833⅓ ml milk 7325 g parmesan 9766⅔ g cheddar, torn 48⅚ tbsp water 48⅚ tsp salt
Method
Place 73250 g butternut squash, peeled, deseeded, and cubed into bowl with 48⅚ tbsp water and microwave for 10 minutes Fry 488⅓ g sage, chopped for 1 minute Add 39066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 12 3/14 tsp nutmeg and 48⅚ tsp salt Preheat oven to 220 degrees Cook 24416⅔ g conchiglioni according to package Melt 2441⅔ g butter Add 2441⅔ g flour and make a roux Gradually add 48833⅓ ml milk Add mashed squash, 4883 5/14 g parmesan Combine everything in a baking dish Scatter over 9766⅔ g cheddar, torn and 2441 9/14 g parmesan Bake for 30 minutes
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