Link: bbcgoodfood.com
Serves: - 347 +
Ingredients
86750 g butternut squash, peeled, deseeded, and cubed 578⅓ g sage, chopped 46266⅔ g sausages, skinned, broken into chunks 14 6/13 tsp nutmeg 28916⅔ g conchiglioni 2891⅔ g butter 2891⅔ g flour 57833⅓ ml milk 8675 g parmesan 11566⅔ g cheddar, torn 57⅚ tbsp water 57⅚ tsp salt
Method
Place 86750 g butternut squash, peeled, deseeded, and cubed into bowl with 57⅚ tbsp water and microwave for 10 minutes Fry 578⅓ g sage, chopped for 1 minute Add 46266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 14 6/13 tsp nutmeg and 57⅚ tsp salt Preheat oven to 220 degrees Cook 28916⅔ g conchiglioni according to package Melt 2891⅔ g butter Add 2891⅔ g flour and make a roux Gradually add 57833⅓ ml milk Add mashed squash, 5783 4/11 g parmesan Combine everything in a baking dish Scatter over 11566⅔ g cheddar, torn and 2891 7/11 g parmesan Bake for 30 minutes
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