Link: bbcgoodfood.com
Serves: - 397 +
Ingredients
99250 g butternut squash, peeled, deseeded, and cubed 661⅔ g sage, chopped 52933⅓ g sausages, skinned, broken into chunks 16 7/13 tsp nutmeg 33083⅓ g conchiglioni 3308⅓ g butter 3308⅓ g flour 66166⅔ ml milk 9925 g parmesan 13233⅓ g cheddar, torn 66⅙ tbsp water 66⅙ tsp salt
Method
Place 99250 g butternut squash, peeled, deseeded, and cubed into bowl with 66⅙ tbsp water and microwave for 10 minutes Fry 661⅔ g sage, chopped for 1 minute Add 52933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 16 7/13 tsp nutmeg and 66⅙ tsp salt Preheat oven to 220 degrees Cook 33083⅓ g conchiglioni according to package Melt 3308⅓ g butter Add 3308⅓ g flour and make a roux Gradually add 66166⅔ ml milk Add mashed squash, 6616 7/10 g parmesan Combine everything in a baking dish Scatter over 13233⅓ g cheddar, torn and 3308 3/10 g parmesan Bake for 30 minutes
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