Link: bbcgoodfood.com
Serves: - 406 +
Ingredients
101500 g butternut squash, peeled, deseeded, and cubed 676⅔ g sage, chopped 54133⅓ g sausages, skinned, broken into chunks 16 11/12 tsp nutmeg 33833⅓ g conchiglioni 3383⅓ g butter 3383⅓ g flour 67666⅔ ml milk 10150 g parmesan 13533⅓ g cheddar, torn 67⅔ tbsp water 67⅔ tsp salt
Method
Place 101500 g butternut squash, peeled, deseeded, and cubed into bowl with 67⅔ tbsp water and microwave for 10 minutes Fry 676⅔ g sage, chopped for 1 minute Add 54133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 16 11/12 tsp nutmeg and 67⅔ tsp salt Preheat oven to 220 degrees Cook 33833⅓ g conchiglioni according to package Melt 3383⅓ g butter Add 3383⅓ g flour and make a roux Gradually add 67666⅔ ml milk Add mashed squash, 6766 7/10 g parmesan Combine everything in a baking dish Scatter over 13533⅓ g cheddar, torn and 3383 3/10 g parmesan Bake for 30 minutes
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