Link: bbcgoodfood.com
Serves: - 415 +
Ingredients
103750 g butternut squash, peeled, deseeded, and cubed 691⅔ g sage, chopped 55333⅓ g sausages, skinned, broken into chunks 17 2/7 tsp nutmeg 34583⅓ g conchiglioni 3458⅓ g butter 3458⅓ g flour 69166⅔ ml milk 10375 g parmesan 13833⅓ g cheddar, torn 69⅙ tbsp water 69⅙ tsp salt
Method
Place 103750 g butternut squash, peeled, deseeded, and cubed into bowl with 69⅙ tbsp water and microwave for 10 minutes Fry 691⅔ g sage, chopped for 1 minute Add 55333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 17 2/7 tsp nutmeg and 69⅙ tsp salt Preheat oven to 220 degrees Cook 34583⅓ g conchiglioni according to package Melt 3458⅓ g butter Add 3458⅓ g flour and make a roux Gradually add 69166⅔ ml milk Add mashed squash, 6916 7/10 g parmesan Combine everything in a baking dish Scatter over 13833⅓ g cheddar, torn and 3458 3/10 g parmesan Bake for 30 minutes
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