Link: bbcgoodfood.com
Serves: - 401 +
Ingredients
100250 g butternut squash, peeled, deseeded, and cubed 668⅓ g sage, chopped 53466⅔ g sausages, skinned, broken into chunks 16 5/7 tsp nutmeg 33416⅔ g conchiglioni 3341⅔ g butter 3341⅔ g flour 66833⅓ ml milk 10025 g parmesan 13366⅔ g cheddar, torn 66⅚ tbsp water 66⅚ tsp salt
Method
Place 100250 g butternut squash, peeled, deseeded, and cubed into bowl with 66⅚ tbsp water and microwave for 10 minutes Fry 668⅓ g sage, chopped for 1 minute Add 53466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 16 5/7 tsp nutmeg and 66⅚ tsp salt Preheat oven to 220 degrees Cook 33416⅔ g conchiglioni according to package Melt 3341⅔ g butter Add 3341⅔ g flour and make a roux Gradually add 66833⅓ ml milk Add mashed squash, 6683 4/11 g parmesan Combine everything in a baking dish Scatter over 13366⅔ g cheddar, torn and 3341 7/11 g parmesan Bake for 30 minutes
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