Link: bbcgoodfood.com
Serves: - 389 +
Ingredients
97250 g butternut squash, peeled, deseeded, and cubed 648⅓ g sage, chopped 51866⅔ g sausages, skinned, broken into chunks 16 3/14 tsp nutmeg 32416⅔ g conchiglioni 3241⅔ g butter 3241⅔ g flour 64833⅓ ml milk 9725 g parmesan 12966⅔ g cheddar, torn 64⅚ tbsp water 64⅚ tsp salt
Method
Place 97250 g butternut squash, peeled, deseeded, and cubed into bowl with 64⅚ tbsp water and microwave for 10 minutes Fry 648⅓ g sage, chopped for 1 minute Add 51866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 16 3/14 tsp nutmeg and 64⅚ tsp salt Preheat oven to 220 degrees Cook 32416⅔ g conchiglioni according to package Melt 3241⅔ g butter Add 3241⅔ g flour and make a roux Gradually add 64833⅓ ml milk Add mashed squash, 6483 4/11 g parmesan Combine everything in a baking dish Scatter over 12966⅔ g cheddar, torn and 3241 7/11 g parmesan Bake for 30 minutes
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