Link: bbcgoodfood.com
Serves: - 335 +
Ingredients
83750 g butternut squash, peeled, deseeded, and cubed 558⅓ g sage, chopped 44666⅔ g sausages, skinned, broken into chunks 13 15/16 tsp nutmeg 27916⅔ g conchiglioni 2791⅔ g butter 2791⅔ g flour 55833⅓ ml milk 8375 g parmesan 11166⅔ g cheddar, torn 55⅚ tbsp water 55⅚ tsp salt
Method
Place 83750 g butternut squash, peeled, deseeded, and cubed into bowl with 55⅚ tbsp water and microwave for 10 minutes Fry 558⅓ g sage, chopped for 1 minute Add 44666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 13 15/16 tsp nutmeg and 55⅚ tsp salt Preheat oven to 220 degrees Cook 27916⅔ g conchiglioni according to package Melt 2791⅔ g butter Add 2791⅔ g flour and make a roux Gradually add 55833⅓ ml milk Add mashed squash, 5583 4/11 g parmesan Combine everything in a baking dish Scatter over 11166⅔ g cheddar, torn and 2791 7/11 g parmesan Bake for 30 minutes
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