Link: bbcgoodfood.com
Serves: - 427 +
Ingredients
106750 g butternut squash, peeled, deseeded, and cubed 711⅔ g sage, chopped 56933⅓ g sausages, skinned, broken into chunks 17 11/14 tsp nutmeg 35583⅓ g conchiglioni 3558⅓ g butter 3558⅓ g flour 71166⅔ ml milk 10675 g parmesan 14233⅓ g cheddar, torn 71⅙ tbsp water 71⅙ tsp salt
Method
Place 106750 g butternut squash, peeled, deseeded, and cubed into bowl with 71⅙ tbsp water and microwave for 10 minutes Fry 711⅔ g sage, chopped for 1 minute Add 56933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 17 11/14 tsp nutmeg and 71⅙ tsp salt Preheat oven to 220 degrees Cook 35583⅓ g conchiglioni according to package Melt 3558⅓ g butter Add 3558⅓ g flour and make a roux Gradually add 71166⅔ ml milk Add mashed squash, 7116 7/10 g parmesan Combine everything in a baking dish Scatter over 14233⅓ g cheddar, torn and 3558 3/10 g parmesan Bake for 30 minutes
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