Link: bbcgoodfood.com
Serves: - 353 +
Ingredients
88250 g butternut squash, peeled, deseeded, and cubed 588⅓ g sage, chopped 47066⅔ g sausages, skinned, broken into chunks 14 5/7 tsp nutmeg 29416⅔ g conchiglioni 2941⅔ g butter 2941⅔ g flour 58833⅓ ml milk 8825 g parmesan 11766⅔ g cheddar, torn 58⅚ tbsp water 58⅚ tsp salt
Method
Place 88250 g butternut squash, peeled, deseeded, and cubed into bowl with 58⅚ tbsp water and microwave for 10 minutes Fry 588⅓ g sage, chopped for 1 minute Add 47066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 14 5/7 tsp nutmeg and 58⅚ tsp salt Preheat oven to 220 degrees Cook 29416⅔ g conchiglioni according to package Melt 2941⅔ g butter Add 2941⅔ g flour and make a roux Gradually add 58833⅓ ml milk Add mashed squash, 5883 4/11 g parmesan Combine everything in a baking dish Scatter over 11766⅔ g cheddar, torn and 2941 7/11 g parmesan Bake for 30 minutes
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