Link: bbcgoodfood.com
Serves: - 367 +
Ingredients
91750 g butternut squash, peeled, deseeded, and cubed 611⅔ g sage, chopped 48933⅓ g sausages, skinned, broken into chunks 15 2/7 tsp nutmeg 30583⅓ g conchiglioni 3058⅓ g butter 3058⅓ g flour 61166⅔ ml milk 9175 g parmesan 12233⅓ g cheddar, torn 61⅙ tbsp water 61⅙ tsp salt
Method
Place 91750 g butternut squash, peeled, deseeded, and cubed into bowl with 61⅙ tbsp water and microwave for 10 minutes Fry 611⅔ g sage, chopped for 1 minute Add 48933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 15 2/7 tsp nutmeg and 61⅙ tsp salt Preheat oven to 220 degrees Cook 30583⅓ g conchiglioni according to package Melt 3058⅓ g butter Add 3058⅓ g flour and make a roux Gradually add 61166⅔ ml milk Add mashed squash, 6116 7/10 g parmesan Combine everything in a baking dish Scatter over 12233⅓ g cheddar, torn and 3058 3/10 g parmesan Bake for 30 minutes
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