Link: bbcgoodfood.com
Serves: - 431 +
Ingredients
107750 g butternut squash, peeled, deseeded, and cubed 718⅓ g sage, chopped 57466⅔ g sausages, skinned, broken into chunks 17 15/16 tsp nutmeg 35916⅔ g conchiglioni 3591⅔ g butter 3591⅔ g flour 71833⅓ ml milk 10775 g parmesan 14366⅔ g cheddar, torn 71⅚ tbsp water 71⅚ tsp salt
Method
Place 107750 g butternut squash, peeled, deseeded, and cubed into bowl with 71⅚ tbsp water and microwave for 10 minutes Fry 718⅓ g sage, chopped for 1 minute Add 57466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 17 15/16 tsp nutmeg and 71⅚ tsp salt Preheat oven to 220 degrees Cook 35916⅔ g conchiglioni according to package Melt 3591⅔ g butter Add 3591⅔ g flour and make a roux Gradually add 71833⅓ ml milk Add mashed squash, 7183 4/11 g parmesan Combine everything in a baking dish Scatter over 14366⅔ g cheddar, torn and 3591 7/11 g parmesan Bake for 30 minutes
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