Link: bbcgoodfood.com
Serves: - 442 +
Ingredients
110500 g butternut squash, peeled, deseeded, and cubed 736⅔ g sage, chopped 58933⅓ g sausages, skinned, broken into chunks 18 5/12 tsp nutmeg 36833⅓ g conchiglioni 3683⅓ g butter 3683⅓ g flour 73666⅔ ml milk 11050 g parmesan 14733⅓ g cheddar, torn 73⅔ tbsp water 73⅔ tsp salt
Method
Place 110500 g butternut squash, peeled, deseeded, and cubed into bowl with 73⅔ tbsp water and microwave for 10 minutes Fry 736⅔ g sage, chopped for 1 minute Add 58933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 18 5/12 tsp nutmeg and 73⅔ tsp salt Preheat oven to 220 degrees Cook 36833⅓ g conchiglioni according to package Melt 3683⅓ g butter Add 3683⅓ g flour and make a roux Gradually add 73666⅔ ml milk Add mashed squash, 7366 7/10 g parmesan Combine everything in a baking dish Scatter over 14733⅓ g cheddar, torn and 3683 3/10 g parmesan Bake for 30 minutes
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