Link: bbcgoodfood.com
Serves: - 443 +
Ingredients
110750 g butternut squash, peeled, deseeded, and cubed 738⅓ g sage, chopped 59066⅔ g sausages, skinned, broken into chunks 18 6/13 tsp nutmeg 36916⅔ g conchiglioni 3691⅔ g butter 3691⅔ g flour 73833⅓ ml milk 11075 g parmesan 14766⅔ g cheddar, torn 73⅚ tbsp water 73⅚ tsp salt
Method
Place 110750 g butternut squash, peeled, deseeded, and cubed into bowl with 73⅚ tbsp water and microwave for 10 minutes Fry 738⅓ g sage, chopped for 1 minute Add 59066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 18 6/13 tsp nutmeg and 73⅚ tsp salt Preheat oven to 220 degrees Cook 36916⅔ g conchiglioni according to package Melt 3691⅔ g butter Add 3691⅔ g flour and make a roux Gradually add 73833⅓ ml milk Add mashed squash, 7383⅜ g parmesan Combine everything in a baking dish Scatter over 14766⅔ g cheddar, torn and 3691⅝ g parmesan Bake for 30 minutes
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