Link: bbcgoodfood.com
Serves: - 349 +
Ingredients
87250 g butternut squash, peeled, deseeded, and cubed 581⅔ g sage, chopped 46533⅓ g sausages, skinned, broken into chunks 14 7/13 tsp nutmeg 29083⅓ g conchiglioni 2908⅓ g butter 2908⅓ g flour 58166⅔ ml milk 8725 g parmesan 11633⅓ g cheddar, torn 58⅙ tbsp water 58⅙ tsp salt
Method
Place 87250 g butternut squash, peeled, deseeded, and cubed into bowl with 58⅙ tbsp water and microwave for 10 minutes Fry 581⅔ g sage, chopped for 1 minute Add 46533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 14 7/13 tsp nutmeg and 58⅙ tsp salt Preheat oven to 220 degrees Cook 29083⅓ g conchiglioni according to package Melt 2908⅓ g butter Add 2908⅓ g flour and make a roux Gradually add 58166⅔ ml milk Add mashed squash, 5816 9/13 g parmesan Combine everything in a baking dish Scatter over 11633⅓ g cheddar, torn and 2908 4/13 g parmesan Bake for 30 minutes
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