Link: bbcgoodfood.com
Serves: - 422 +
Ingredients
105500 g butternut squash, peeled, deseeded, and cubed 703⅓ g sage, chopped 56266⅔ g sausages, skinned, broken into chunks 17 7/12 tsp nutmeg 35166⅔ g conchiglioni 3516⅔ g butter 3516⅔ g flour 70333⅓ ml milk 10550 g parmesan 14066⅔ g cheddar, torn 70⅓ tbsp water 70⅓ tsp salt
Method
Place 105500 g butternut squash, peeled, deseeded, and cubed into bowl with 70⅓ tbsp water and microwave for 10 minutes Fry 703⅓ g sage, chopped for 1 minute Add 56266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 17 7/12 tsp nutmeg and 70⅓ tsp salt Preheat oven to 220 degrees Cook 35166⅔ g conchiglioni according to package Melt 3516⅔ g butter Add 3516⅔ g flour and make a roux Gradually add 70333⅓ ml milk Add mashed squash, 7033 4/11 g parmesan Combine everything in a baking dish Scatter over 14066⅔ g cheddar, torn and 3516 7/11 g parmesan Bake for 30 minutes
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