Link: bbcgoodfood.com
Serves: - 323 +
Ingredients
80750 g butternut squash, peeled, deseeded, and cubed 538⅓ g sage, chopped 43066⅔ g sausages, skinned, broken into chunks 13 6/13 tsp nutmeg 26916⅔ g conchiglioni 2691⅔ g butter 2691⅔ g flour 53833⅓ ml milk 8075 g parmesan 10766⅔ g cheddar, torn 53⅚ tbsp water 53⅚ tsp salt
Method
Place 80750 g butternut squash, peeled, deseeded, and cubed into bowl with 53⅚ tbsp water and microwave for 10 minutes Fry 538⅓ g sage, chopped for 1 minute Add 43066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 13 6/13 tsp nutmeg and 53⅚ tsp salt Preheat oven to 220 degrees Cook 26916⅔ g conchiglioni according to package Melt 2691⅔ g butter Add 2691⅔ g flour and make a roux Gradually add 53833⅓ ml milk Add mashed squash, 5383 5/14 g parmesan Combine everything in a baking dish Scatter over 10766⅔ g cheddar, torn and 2691 9/14 g parmesan Bake for 30 minutes
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