Link: bbcgoodfood.com
Serves: - 425 +
Ingredients
106250 g butternut squash, peeled, deseeded, and cubed 708⅓ g sage, chopped 56666⅔ g sausages, skinned, broken into chunks 17 5/7 tsp nutmeg 35416⅔ g conchiglioni 3541⅔ g butter 3541⅔ g flour 70833⅓ ml milk 10625 g parmesan 14166⅔ g cheddar, torn 70⅚ tbsp water 70⅚ tsp salt
Method
Place 106250 g butternut squash, peeled, deseeded, and cubed into bowl with 70⅚ tbsp water and microwave for 10 minutes Fry 708⅓ g sage, chopped for 1 minute Add 56666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 17 5/7 tsp nutmeg and 70⅚ tsp salt Preheat oven to 220 degrees Cook 35416⅔ g conchiglioni according to package Melt 3541⅔ g butter Add 3541⅔ g flour and make a roux Gradually add 70833⅓ ml milk Add mashed squash, 7083 4/11 g parmesan Combine everything in a baking dish Scatter over 14166⅔ g cheddar, torn and 3541 7/11 g parmesan Bake for 30 minutes
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