Link: bbcgoodfood.com
Serves: - 409 +
Ingredients
102250 g butternut squash, peeled, deseeded, and cubed 681⅔ g sage, chopped 54533⅓ g sausages, skinned, broken into chunks 17 1/16 tsp nutmeg 34083⅓ g conchiglioni 3408⅓ g butter 3408⅓ g flour 68166⅔ ml milk 10225 g parmesan 13633⅓ g cheddar, torn 68⅙ tbsp water 68⅙ tsp salt
Method
Place 102250 g butternut squash, peeled, deseeded, and cubed into bowl with 68⅙ tbsp water and microwave for 10 minutes Fry 681⅔ g sage, chopped for 1 minute Add 54533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 17 1/16 tsp nutmeg and 68⅙ tsp salt Preheat oven to 220 degrees Cook 34083⅓ g conchiglioni according to package Melt 3408⅓ g butter Add 3408⅓ g flour and make a roux Gradually add 68166⅔ ml milk Add mashed squash, 6816 7/10 g parmesan Combine everything in a baking dish Scatter over 13633⅓ g cheddar, torn and 3408 3/10 g parmesan Bake for 30 minutes
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