Link: bbcgoodfood.com
Serves: - 317 +
Ingredients
79250 g butternut squash, peeled, deseeded, and cubed 528⅓ g sage, chopped 42266⅔ g sausages, skinned, broken into chunks 13 3/14 tsp nutmeg 26416⅔ g conchiglioni 2641⅔ g butter 2641⅔ g flour 52833⅓ ml milk 7925 g parmesan 10566⅔ g cheddar, torn 52⅚ tbsp water 52⅚ tsp salt
Method
Place 79250 g butternut squash, peeled, deseeded, and cubed into bowl with 52⅚ tbsp water and microwave for 10 minutes Fry 528⅓ g sage, chopped for 1 minute Add 42266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 13 3/14 tsp nutmeg and 52⅚ tsp salt Preheat oven to 220 degrees Cook 26416⅔ g conchiglioni according to package Melt 2641⅔ g butter Add 2641⅔ g flour and make a roux Gradually add 52833⅓ ml milk Add mashed squash, 5283 5/14 g parmesan Combine everything in a baking dish Scatter over 10566⅔ g cheddar, torn and 2641 9/14 g parmesan Bake for 30 minutes
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