Link: bbcgoodfood.com
Serves: - 313 +
Ingredients
78250 g butternut squash, peeled, deseeded, and cubed 521⅔ g sage, chopped 41733⅓ g sausages, skinned, broken into chunks 13 1/16 tsp nutmeg 26083⅓ g conchiglioni 2608⅓ g butter 2608⅓ g flour 52166⅔ ml milk 7825 g parmesan 10433⅓ g cheddar, torn 52⅙ tbsp water 52⅙ tsp salt
Method
Place 78250 g butternut squash, peeled, deseeded, and cubed into bowl with 52⅙ tbsp water and microwave for 10 minutes Fry 521⅔ g sage, chopped for 1 minute Add 41733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 13 1/16 tsp nutmeg and 52⅙ tsp salt Preheat oven to 220 degrees Cook 26083⅓ g conchiglioni according to package Melt 2608⅓ g butter Add 2608⅓ g flour and make a roux Gradually add 52166⅔ ml milk Add mashed squash, 5216 9/13 g parmesan Combine everything in a baking dish Scatter over 10433⅓ g cheddar, torn and 2608 4/13 g parmesan Bake for 30 minutes
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