Link: bbcgoodfood.com
Serves: - 445 +
Ingredients
111250 g butternut squash, peeled, deseeded, and cubed 741⅔ g sage, chopped 59333⅓ g sausages, skinned, broken into chunks 18 7/13 tsp nutmeg 37083⅓ g conchiglioni 3708⅓ g butter 3708⅓ g flour 74166⅔ ml milk 11125 g parmesan 14833⅓ g cheddar, torn 74⅙ tbsp water 74⅙ tsp salt
Method
Place 111250 g butternut squash, peeled, deseeded, and cubed into bowl with 74⅙ tbsp water and microwave for 10 minutes Fry 741⅔ g sage, chopped for 1 minute Add 59333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 18 7/13 tsp nutmeg and 74⅙ tsp salt Preheat oven to 220 degrees Cook 37083⅓ g conchiglioni according to package Melt 3708⅓ g butter Add 3708⅓ g flour and make a roux Gradually add 74166⅔ ml milk Add mashed squash, 7416 7/10 g parmesan Combine everything in a baking dish Scatter over 14833⅓ g cheddar, torn and 3708 3/10 g parmesan Bake for 30 minutes
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