Link: bbcgoodfood.com
Serves: - 43 +
Ingredients
10750 g butternut squash, peeled, deseeded, and cubed 71⅔ g sage, chopped 5733⅓ g sausages, skinned, broken into chunks 1 11/14 tsp nutmeg 3583⅓ g conchiglioni 358⅓ g butter 358⅓ g flour 7166⅔ ml milk 1075 g parmesan 1433⅓ g cheddar, torn 7⅙ tbsp water 7⅙ tsp salt
Method
Place 10750 g butternut squash, peeled, deseeded, and cubed into bowl with 7⅙ tbsp water and microwave for 10 minutes Fry 71⅔ g sage, chopped for 1 minute Add 5733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 1 11/14 tsp nutmeg and 7⅙ tsp salt Preheat oven to 220 degrees Cook 3583⅓ g conchiglioni according to package Melt 358⅓ g butter Add 358⅓ g flour and make a roux Gradually add 7166⅔ ml milk Add mashed squash, 716⅔ g parmesan Combine everything in a baking dish Scatter over 1433⅓ g cheddar, torn and 358⅓ g parmesan Bake for 30 minutes
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