Link: bbcgoodfood.com
Serves: - 373 +
Ingredients
93250 g butternut squash, peeled, deseeded, and cubed 621⅔ g sage, chopped 49733⅓ g sausages, skinned, broken into chunks 15 7/13 tsp nutmeg 31083⅓ g conchiglioni 3108⅓ g butter 3108⅓ g flour 62166⅔ ml milk 9325 g parmesan 12433⅓ g cheddar, torn 62⅙ tbsp water 62⅙ tsp salt
Method
Place 93250 g butternut squash, peeled, deseeded, and cubed into bowl with 62⅙ tbsp water and microwave for 10 minutes Fry 621⅔ g sage, chopped for 1 minute Add 49733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 15 7/13 tsp nutmeg and 62⅙ tsp salt Preheat oven to 220 degrees Cook 31083⅓ g conchiglioni according to package Melt 3108⅓ g butter Add 3108⅓ g flour and make a roux Gradually add 62166⅔ ml milk Add mashed squash, 6216 7/10 g parmesan Combine everything in a baking dish Scatter over 12433⅓ g cheddar, torn and 3108 3/10 g parmesan Bake for 30 minutes
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