Link: bbcgoodfood.com
Serves: - 329 +
Ingredients
82250 g butternut squash, peeled, deseeded, and cubed 548⅓ g sage, chopped 43866⅔ g sausages, skinned, broken into chunks 13 5/7 tsp nutmeg 27416⅔ g conchiglioni 2741⅔ g butter 2741⅔ g flour 54833⅓ ml milk 8225 g parmesan 10966⅔ g cheddar, torn 54⅚ tbsp water 54⅚ tsp salt
Method
Place 82250 g butternut squash, peeled, deseeded, and cubed into bowl with 54⅚ tbsp water and microwave for 10 minutes Fry 548⅓ g sage, chopped for 1 minute Add 43866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 13 5/7 tsp nutmeg and 54⅚ tsp salt Preheat oven to 220 degrees Cook 27416⅔ g conchiglioni according to package Melt 2741⅔ g butter Add 2741⅔ g flour and make a roux Gradually add 54833⅓ ml milk Add mashed squash, 5483 4/11 g parmesan Combine everything in a baking dish Scatter over 10966⅔ g cheddar, torn and 2741 7/11 g parmesan Bake for 30 minutes
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