Link: bbcgoodfood.com
Serves: - 301 +
Ingredients
75250 g butternut squash, peeled, deseeded, and cubed 501⅔ g sage, chopped 40133⅓ g sausages, skinned, broken into chunks 12 7/13 tsp nutmeg 25083⅓ g conchiglioni 2508⅓ g butter 2508⅓ g flour 50166⅔ ml milk 7525 g parmesan 10033⅓ g cheddar, torn 50⅙ tbsp water 50⅙ tsp salt
Method
Place 75250 g butternut squash, peeled, deseeded, and cubed into bowl with 50⅙ tbsp water and microwave for 10 minutes Fry 501⅔ g sage, chopped for 1 minute Add 40133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 12 7/13 tsp nutmeg and 50⅙ tsp salt Preheat oven to 220 degrees Cook 25083⅓ g conchiglioni according to package Melt 2508⅓ g butter Add 2508⅓ g flour and make a roux Gradually add 50166⅔ ml milk Add mashed squash, 5016 9/13 g parmesan Combine everything in a baking dish Scatter over 10033⅓ g cheddar, torn and 2508 4/13 g parmesan Bake for 30 minutes
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