Link: bbcgoodfood.com
Serves: - 302 +
Ingredients
75500 g butternut squash, peeled, deseeded, and cubed 503⅓ g sage, chopped 40266⅔ g sausages, skinned, broken into chunks 12 7/12 tsp nutmeg 25166⅔ g conchiglioni 2516⅔ g butter 2516⅔ g flour 50333⅓ ml milk 7550 g parmesan 10066⅔ g cheddar, torn 50⅓ tbsp water 50⅓ tsp salt
Method
Place 75500 g butternut squash, peeled, deseeded, and cubed into bowl with 50⅓ tbsp water and microwave for 10 minutes Fry 503⅓ g sage, chopped for 1 minute Add 40266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 12 7/12 tsp nutmeg and 50⅓ tsp salt Preheat oven to 220 degrees Cook 25166⅔ g conchiglioni according to package Melt 2516⅔ g butter Add 2516⅔ g flour and make a roux Gradually add 50333⅓ ml milk Add mashed squash, 5033 5/14 g parmesan Combine everything in a baking dish Scatter over 10066⅔ g cheddar, torn and 2516 9/14 g parmesan Bake for 30 minutes
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