Link: bbcgoodfood.com
Serves: - 34 +
Ingredients
8500 g butternut squash, peeled, deseeded, and cubed 56⅔ g sage, chopped 4533⅓ g sausages, skinned, broken into chunks 1 5/12 tsp nutmeg 2833⅓ g conchiglioni 283⅓ g butter 283⅓ g flour 5666⅔ ml milk 850 g parmesan 1133⅓ g cheddar, torn 5⅔ tbsp water 5⅔ tsp salt
Method
Place 8500 g butternut squash, peeled, deseeded, and cubed into bowl with 5⅔ tbsp water and microwave for 10 minutes Fry 56⅔ g sage, chopped for 1 minute Add 4533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 1 5/12 tsp nutmeg and 5⅔ tsp salt Preheat oven to 220 degrees Cook 2833⅓ g conchiglioni according to package Melt 283⅓ g butter Add 283⅓ g flour and make a roux Gradually add 5666⅔ ml milk Add mashed squash, 566⅔ g parmesan Combine everything in a baking dish Scatter over 1133⅓ g cheddar, torn and 283⅓ g parmesan Bake for 30 minutes
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