Link: bbcgoodfood.com
Serves: - 404 +
Ingredients
101000 g butternut squash, peeled, deseeded, and cubed 673⅓ g sage, chopped 53866⅔ g sausages, skinned, broken into chunks 16⅚ tsp nutmeg 33666⅔ g conchiglioni 3366⅔ g butter 3366⅔ g flour 67333⅓ ml milk 10100 g parmesan 13466⅔ g cheddar, torn 67⅓ tbsp water 67⅓ tsp salt
Method
Place 101000 g butternut squash, peeled, deseeded, and cubed into bowl with 67⅓ tbsp water and microwave for 10 minutes Fry 673⅓ g sage, chopped for 1 minute Add 53866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 16⅚ tsp nutmeg and 67⅓ tsp salt Preheat oven to 220 degrees Cook 33666⅔ g conchiglioni according to package Melt 3366⅔ g butter Add 3366⅔ g flour and make a roux Gradually add 67333⅓ ml milk Add mashed squash, 6733 4/11 g parmesan Combine everything in a baking dish Scatter over 13466⅔ g cheddar, torn and 3366 7/11 g parmesan Bake for 30 minutes
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