Link: bbcgoodfood.com
Serves: - 31 +
Ingredients
7750 g butternut squash, peeled, deseeded, and cubed 51⅔ g sage, chopped 4133⅓ g sausages, skinned, broken into chunks 1 2/7 tsp nutmeg 2583⅓ g conchiglioni 258⅓ g butter 258⅓ g flour 5166⅔ ml milk 775 g parmesan 1033⅓ g cheddar, torn 5⅙ tbsp water 5⅙ tsp salt
Method
Place 7750 g butternut squash, peeled, deseeded, and cubed into bowl with 5⅙ tbsp water and microwave for 10 minutes Fry 51⅔ g sage, chopped for 1 minute Add 4133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 1 2/7 tsp nutmeg and 5⅙ tsp salt Preheat oven to 220 degrees Cook 2583⅓ g conchiglioni according to package Melt 258⅓ g butter Add 258⅓ g flour and make a roux Gradually add 5166⅔ ml milk Add mashed squash, 516⅔ g parmesan Combine everything in a baking dish Scatter over 1033⅓ g cheddar, torn and 258⅓ g parmesan Bake for 30 minutes
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