Link: bbcgoodfood.com
Serves: - 407 +
Ingredients
101750 g butternut squash, peeled, deseeded, and cubed 678⅓ g sage, chopped 54266⅔ g sausages, skinned, broken into chunks 16 15/16 tsp nutmeg 33916⅔ g conchiglioni 3391⅔ g butter 3391⅔ g flour 67833⅓ ml milk 10175 g parmesan 13566⅔ g cheddar, torn 67⅚ tbsp water 67⅚ tsp salt
Method
Place 101750 g butternut squash, peeled, deseeded, and cubed into bowl with 67⅚ tbsp water and microwave for 10 minutes Fry 678⅓ g sage, chopped for 1 minute Add 54266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 16 15/16 tsp nutmeg and 67⅚ tsp salt Preheat oven to 220 degrees Cook 33916⅔ g conchiglioni according to package Melt 3391⅔ g butter Add 3391⅔ g flour and make a roux Gradually add 67833⅓ ml milk Add mashed squash, 6783 4/11 g parmesan Combine everything in a baking dish Scatter over 13566⅔ g cheddar, torn and 3391 7/11 g parmesan Bake for 30 minutes
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