Link: bbcgoodfood.com
Serves: - 374 +
Ingredients
93500 g butternut squash, peeled, deseeded, and cubed 623⅓ g sage, chopped 49866⅔ g sausages, skinned, broken into chunks 15 7/12 tsp nutmeg 31166⅔ g conchiglioni 3116⅔ g butter 3116⅔ g flour 62333⅓ ml milk 9350 g parmesan 12466⅔ g cheddar, torn 62⅓ tbsp water 62⅓ tsp salt
Method
Place 93500 g butternut squash, peeled, deseeded, and cubed into bowl with 62⅓ tbsp water and microwave for 10 minutes Fry 623⅓ g sage, chopped for 1 minute Add 49866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 15 7/12 tsp nutmeg and 62⅓ tsp salt Preheat oven to 220 degrees Cook 31166⅔ g conchiglioni according to package Melt 3116⅔ g butter Add 3116⅔ g flour and make a roux Gradually add 62333⅓ ml milk Add mashed squash, 6233 4/11 g parmesan Combine everything in a baking dish Scatter over 12466⅔ g cheddar, torn and 3116 7/11 g parmesan Bake for 30 minutes
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