Link: bbcgoodfood.com
Serves: - 341 +
Ingredients
85250 g butternut squash, peeled, deseeded, and cubed 568⅓ g sage, chopped 45466⅔ g sausages, skinned, broken into chunks 14 3/14 tsp nutmeg 28416⅔ g conchiglioni 2841⅔ g butter 2841⅔ g flour 56833⅓ ml milk 8525 g parmesan 11366⅔ g cheddar, torn 56⅚ tbsp water 56⅚ tsp salt
Method
Place 85250 g butternut squash, peeled, deseeded, and cubed into bowl with 56⅚ tbsp water and microwave for 10 minutes Fry 568⅓ g sage, chopped for 1 minute Add 45466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 14 3/14 tsp nutmeg and 56⅚ tsp salt Preheat oven to 220 degrees Cook 28416⅔ g conchiglioni according to package Melt 2841⅔ g butter Add 2841⅔ g flour and make a roux Gradually add 56833⅓ ml milk Add mashed squash, 5683 4/11 g parmesan Combine everything in a baking dish Scatter over 11366⅔ g cheddar, torn and 2841 7/11 g parmesan Bake for 30 minutes
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