Link: bbcgoodfood.com
Serves: - 305 +
Ingredients
76250 g butternut squash, peeled, deseeded, and cubed 508⅓ g sage, chopped 40666⅔ g sausages, skinned, broken into chunks 12 5/7 tsp nutmeg 25416⅔ g conchiglioni 2541⅔ g butter 2541⅔ g flour 50833⅓ ml milk 7625 g parmesan 10166⅔ g cheddar, torn 50⅚ tbsp water 50⅚ tsp salt
Method
Place 76250 g butternut squash, peeled, deseeded, and cubed into bowl with 50⅚ tbsp water and microwave for 10 minutes Fry 508⅓ g sage, chopped for 1 minute Add 40666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 12 5/7 tsp nutmeg and 50⅚ tsp salt Preheat oven to 220 degrees Cook 25416⅔ g conchiglioni according to package Melt 2541⅔ g butter Add 2541⅔ g flour and make a roux Gradually add 50833⅓ ml milk Add mashed squash, 5083 5/14 g parmesan Combine everything in a baking dish Scatter over 10166⅔ g cheddar, torn and 2541 9/14 g parmesan Bake for 30 minutes
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