Link: bbcgoodfood.com
Serves: - 343 +
Ingredients
85750 g butternut squash, peeled, deseeded, and cubed 571⅔ g sage, chopped 45733⅓ g sausages, skinned, broken into chunks 14 2/7 tsp nutmeg 28583⅓ g conchiglioni 2858⅓ g butter 2858⅓ g flour 57166⅔ ml milk 8575 g parmesan 11433⅓ g cheddar, torn 57⅙ tbsp water 57⅙ tsp salt
Method
Place 85750 g butternut squash, peeled, deseeded, and cubed into bowl with 57⅙ tbsp water and microwave for 10 minutes Fry 571⅔ g sage, chopped for 1 minute Add 45733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 14 2/7 tsp nutmeg and 57⅙ tsp salt Preheat oven to 220 degrees Cook 28583⅓ g conchiglioni according to package Melt 2858⅓ g butter Add 2858⅓ g flour and make a roux Gradually add 57166⅔ ml milk Add mashed squash, 5716 9/13 g parmesan Combine everything in a baking dish Scatter over 11433⅓ g cheddar, torn and 2858 4/13 g parmesan Bake for 30 minutes
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