Link: bbcgoodfood.com
Serves: - 437 +
Ingredients
109250 g butternut squash, peeled, deseeded, and cubed 728⅓ g sage, chopped 58266⅔ g sausages, skinned, broken into chunks 18 3/14 tsp nutmeg 36416⅔ g conchiglioni 3641⅔ g butter 3641⅔ g flour 72833⅓ ml milk 10925 g parmesan 14566⅔ g cheddar, torn 72⅚ tbsp water 72⅚ tsp salt
Method
Place 109250 g butternut squash, peeled, deseeded, and cubed into bowl with 72⅚ tbsp water and microwave for 10 minutes Fry 728⅓ g sage, chopped for 1 minute Add 58266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 18 3/14 tsp nutmeg and 72⅚ tsp salt Preheat oven to 220 degrees Cook 36416⅔ g conchiglioni according to package Melt 3641⅔ g butter Add 3641⅔ g flour and make a roux Gradually add 72833⅓ ml milk Add mashed squash, 7283⅜ g parmesan Combine everything in a baking dish Scatter over 14566⅔ g cheddar, torn and 3641⅝ g parmesan Bake for 30 minutes
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