Link: bbcgoodfood.com
Serves: - 326 +
Ingredients
81500 g butternut squash, peeled, deseeded, and cubed 543⅓ g sage, chopped 43466⅔ g sausages, skinned, broken into chunks 13 7/12 tsp nutmeg 27166⅔ g conchiglioni 2716⅔ g butter 2716⅔ g flour 54333⅓ ml milk 8150 g parmesan 10866⅔ g cheddar, torn 54⅓ tbsp water 54⅓ tsp salt
Method
Place 81500 g butternut squash, peeled, deseeded, and cubed into bowl with 54⅓ tbsp water and microwave for 10 minutes Fry 543⅓ g sage, chopped for 1 minute Add 43466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 13 7/12 tsp nutmeg and 54⅓ tsp salt Preheat oven to 220 degrees Cook 27166⅔ g conchiglioni according to package Melt 2716⅔ g butter Add 2716⅔ g flour and make a roux Gradually add 54333⅓ ml milk Add mashed squash, 5433 4/11 g parmesan Combine everything in a baking dish Scatter over 10866⅔ g cheddar, torn and 2716 7/11 g parmesan Bake for 30 minutes
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