Link: bbcgoodfood.com
Serves: - 325 +
Ingredients
81250 g butternut squash, peeled, deseeded, and cubed 541⅔ g sage, chopped 43333⅓ g sausages, skinned, broken into chunks 13 7/13 tsp nutmeg 27083⅓ g conchiglioni 2708⅓ g butter 2708⅓ g flour 54166⅔ ml milk 8125 g parmesan 10833⅓ g cheddar, torn 54⅙ tbsp water 54⅙ tsp salt
Method
Place 81250 g butternut squash, peeled, deseeded, and cubed into bowl with 54⅙ tbsp water and microwave for 10 minutes Fry 541⅔ g sage, chopped for 1 minute Add 43333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 13 7/13 tsp nutmeg and 54⅙ tsp salt Preheat oven to 220 degrees Cook 27083⅓ g conchiglioni according to package Melt 2708⅓ g butter Add 2708⅓ g flour and make a roux Gradually add 54166⅔ ml milk Add mashed squash, 5416 9/13 g parmesan Combine everything in a baking dish Scatter over 10833⅓ g cheddar, torn and 2708 4/13 g parmesan Bake for 30 minutes
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