Link: bbcgoodfood.com
Serves: - 421 +
Ingredients
105250 g butternut squash, peeled, deseeded, and cubed 701⅔ g sage, chopped 56133⅓ g sausages, skinned, broken into chunks 17 7/13 tsp nutmeg 35083⅓ g conchiglioni 3508⅓ g butter 3508⅓ g flour 70166⅔ ml milk 10525 g parmesan 14033⅓ g cheddar, torn 70⅙ tbsp water 70⅙ tsp salt
Method
Place 105250 g butternut squash, peeled, deseeded, and cubed into bowl with 70⅙ tbsp water and microwave for 10 minutes Fry 701⅔ g sage, chopped for 1 minute Add 56133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 17 7/13 tsp nutmeg and 70⅙ tsp salt Preheat oven to 220 degrees Cook 35083⅓ g conchiglioni according to package Melt 3508⅓ g butter Add 3508⅓ g flour and make a roux Gradually add 70166⅔ ml milk Add mashed squash, 7016 7/10 g parmesan Combine everything in a baking dish Scatter over 14033⅓ g cheddar, torn and 3508 3/10 g parmesan Bake for 30 minutes
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