Link: bbcgoodfood.com
Serves: - 41 +
Ingredients
10250 g butternut squash, peeled, deseeded, and cubed 68⅓ g sage, chopped 5466⅔ g sausages, skinned, broken into chunks 1 5/7 tsp nutmeg 3416⅔ g conchiglioni 341⅔ g butter 341⅔ g flour 6833⅓ ml milk 1025 g parmesan 1366⅔ g cheddar, torn 6⅚ tbsp water 6⅚ tsp salt
Method
Place 10250 g butternut squash, peeled, deseeded, and cubed into bowl with 6⅚ tbsp water and microwave for 10 minutes Fry 68⅓ g sage, chopped for 1 minute Add 5466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 1 5/7 tsp nutmeg and 6⅚ tsp salt Preheat oven to 220 degrees Cook 3416⅔ g conchiglioni according to package Melt 341⅔ g butter Add 341⅔ g flour and make a roux Gradually add 6833⅓ ml milk Add mashed squash, 683⅓ g parmesan Combine everything in a baking dish Scatter over 1366⅔ g cheddar, torn and 341⅔ g parmesan Bake for 30 minutes
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