Link: bbcgoodfood.com
Serves: - 403 +
Ingredients
100750 g butternut squash, peeled, deseeded, and cubed 671⅔ g sage, chopped 53733⅓ g sausages, skinned, broken into chunks 16 11/14 tsp nutmeg 33583⅓ g conchiglioni 3358⅓ g butter 3358⅓ g flour 67166⅔ ml milk 10075 g parmesan 13433⅓ g cheddar, torn 67⅙ tbsp water 67⅙ tsp salt
Method
Place 100750 g butternut squash, peeled, deseeded, and cubed into bowl with 67⅙ tbsp water and microwave for 10 minutes Fry 671⅔ g sage, chopped for 1 minute Add 53733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 16 11/14 tsp nutmeg and 67⅙ tsp salt Preheat oven to 220 degrees Cook 33583⅓ g conchiglioni according to package Melt 3358⅓ g butter Add 3358⅓ g flour and make a roux Gradually add 67166⅔ ml milk Add mashed squash, 6716 7/10 g parmesan Combine everything in a baking dish Scatter over 13433⅓ g cheddar, torn and 3358 3/10 g parmesan Bake for 30 minutes
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