Link: bbcgoodfood.com
Serves: - 383 +
Ingredients
95750 g butternut squash, peeled, deseeded, and cubed 638⅓ g sage, chopped 51066⅔ g sausages, skinned, broken into chunks 15 15/16 tsp nutmeg 31916⅔ g conchiglioni 3191⅔ g butter 3191⅔ g flour 63833⅓ ml milk 9575 g parmesan 12766⅔ g cheddar, torn 63⅚ tbsp water 63⅚ tsp salt
Method
Place 95750 g butternut squash, peeled, deseeded, and cubed into bowl with 63⅚ tbsp water and microwave for 10 minutes Fry 638⅓ g sage, chopped for 1 minute Add 51066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 15 15/16 tsp nutmeg and 63⅚ tsp salt Preheat oven to 220 degrees Cook 31916⅔ g conchiglioni according to package Melt 3191⅔ g butter Add 3191⅔ g flour and make a roux Gradually add 63833⅓ ml milk Add mashed squash, 6383 4/11 g parmesan Combine everything in a baking dish Scatter over 12766⅔ g cheddar, torn and 3191 7/11 g parmesan Bake for 30 minutes
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