Link: bbcgoodfood.com
Serves: - 391 +
Ingredients
97750 g butternut squash, peeled, deseeded, and cubed 651⅔ g sage, chopped 52133⅓ g sausages, skinned, broken into chunks 16 2/7 tsp nutmeg 32583⅓ g conchiglioni 3258⅓ g butter 3258⅓ g flour 65166⅔ ml milk 9775 g parmesan 13033⅓ g cheddar, torn 65⅙ tbsp water 65⅙ tsp salt
Method
Place 97750 g butternut squash, peeled, deseeded, and cubed into bowl with 65⅙ tbsp water and microwave for 10 minutes Fry 651⅔ g sage, chopped for 1 minute Add 52133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 16 2/7 tsp nutmeg and 65⅙ tsp salt Preheat oven to 220 degrees Cook 32583⅓ g conchiglioni according to package Melt 3258⅓ g butter Add 3258⅓ g flour and make a roux Gradually add 65166⅔ ml milk Add mashed squash, 6516 7/10 g parmesan Combine everything in a baking dish Scatter over 13033⅓ g cheddar, torn and 3258 3/10 g parmesan Bake for 30 minutes
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