Link: bbcgoodfood.com
Serves: - 362 +
Ingredients
90500 g butternut squash, peeled, deseeded, and cubed 603⅓ g sage, chopped 48266⅔ g sausages, skinned, broken into chunks 15 1/12 tsp nutmeg 30166⅔ g conchiglioni 3016⅔ g butter 3016⅔ g flour 60333⅓ ml milk 9050 g parmesan 12066⅔ g cheddar, torn 60⅓ tbsp water 60⅓ tsp salt
Method
Place 90500 g butternut squash, peeled, deseeded, and cubed into bowl with 60⅓ tbsp water and microwave for 10 minutes Fry 603⅓ g sage, chopped for 1 minute Add 48266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 15 1/12 tsp nutmeg and 60⅓ tsp salt Preheat oven to 220 degrees Cook 30166⅔ g conchiglioni according to package Melt 3016⅔ g butter Add 3016⅔ g flour and make a roux Gradually add 60333⅓ ml milk Add mashed squash, 6033 4/11 g parmesan Combine everything in a baking dish Scatter over 12066⅔ g cheddar, torn and 3016 7/11 g parmesan Bake for 30 minutes
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