Link: bbcgoodfood.com
Serves: - 413 +
Ingredients
103250 g butternut squash, peeled, deseeded, and cubed 688⅓ g sage, chopped 55066⅔ g sausages, skinned, broken into chunks 17 3/14 tsp nutmeg 34416⅔ g conchiglioni 3441⅔ g butter 3441⅔ g flour 68833⅓ ml milk 10325 g parmesan 13766⅔ g cheddar, torn 68⅚ tbsp water 68⅚ tsp salt
Method
Place 103250 g butternut squash, peeled, deseeded, and cubed into bowl with 68⅚ tbsp water and microwave for 10 minutes Fry 688⅓ g sage, chopped for 1 minute Add 55066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 17 3/14 tsp nutmeg and 68⅚ tsp salt Preheat oven to 220 degrees Cook 34416⅔ g conchiglioni according to package Melt 3441⅔ g butter Add 3441⅔ g flour and make a roux Gradually add 68833⅓ ml milk Add mashed squash, 6883 4/11 g parmesan Combine everything in a baking dish Scatter over 13766⅔ g cheddar, torn and 3441 7/11 g parmesan Bake for 30 minutes
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