Link: bbcgoodfood.com
Serves: - 307 +
Ingredients
76750 g butternut squash, peeled, deseeded, and cubed 511⅔ g sage, chopped 40933⅓ g sausages, skinned, broken into chunks 12 11/14 tsp nutmeg 25583⅓ g conchiglioni 2558⅓ g butter 2558⅓ g flour 51166⅔ ml milk 7675 g parmesan 10233⅓ g cheddar, torn 51⅙ tbsp water 51⅙ tsp salt
Method
Place 76750 g butternut squash, peeled, deseeded, and cubed into bowl with 51⅙ tbsp water and microwave for 10 minutes Fry 511⅔ g sage, chopped for 1 minute Add 40933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 12 11/14 tsp nutmeg and 51⅙ tsp salt Preheat oven to 220 degrees Cook 25583⅓ g conchiglioni according to package Melt 2558⅓ g butter Add 2558⅓ g flour and make a roux Gradually add 51166⅔ ml milk Add mashed squash, 5116 9/13 g parmesan Combine everything in a baking dish Scatter over 10233⅓ g cheddar, torn and 2558 4/13 g parmesan Bake for 30 minutes
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