Link: bbcgoodfood.com
Serves: - 308 +
Ingredients
77000 g butternut squash, peeled, deseeded, and cubed 513⅓ g sage, chopped 41066⅔ g sausages, skinned, broken into chunks 12⅚ tsp nutmeg 25666⅔ g conchiglioni 2566⅔ g butter 2566⅔ g flour 51333⅓ ml milk 7700 g parmesan 10266⅔ g cheddar, torn 51⅓ tbsp water 51⅓ tsp salt
Method
Place 77000 g butternut squash, peeled, deseeded, and cubed into bowl with 51⅓ tbsp water and microwave for 10 minutes Fry 513⅓ g sage, chopped for 1 minute Add 41066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 12⅚ tsp nutmeg and 51⅓ tsp salt Preheat oven to 220 degrees Cook 25666⅔ g conchiglioni according to package Melt 2566⅔ g butter Add 2566⅔ g flour and make a roux Gradually add 51333⅓ ml milk Add mashed squash, 5133 5/14 g parmesan Combine everything in a baking dish Scatter over 10266⅔ g cheddar, torn and 2566 9/14 g parmesan Bake for 30 minutes
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