Link: bbcgoodfood.com
Serves: - 446 +
Ingredients
111500 g butternut squash, peeled, deseeded, and cubed 743⅓ g sage, chopped 59466⅔ g sausages, skinned, broken into chunks 18 7/12 tsp nutmeg 37166⅔ g conchiglioni 3716⅔ g butter 3716⅔ g flour 74333⅓ ml milk 11150 g parmesan 14866⅔ g cheddar, torn 74⅓ tbsp water 74⅓ tsp salt
Method
Place 111500 g butternut squash, peeled, deseeded, and cubed into bowl with 74⅓ tbsp water and microwave for 10 minutes Fry 743⅓ g sage, chopped for 1 minute Add 59466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 18 7/12 tsp nutmeg and 74⅓ tsp salt Preheat oven to 220 degrees Cook 37166⅔ g conchiglioni according to package Melt 3716⅔ g butter Add 3716⅔ g flour and make a roux Gradually add 74333⅓ ml milk Add mashed squash, 7433⅜ g parmesan Combine everything in a baking dish Scatter over 14866⅔ g cheddar, torn and 3716⅝ g parmesan Bake for 30 minutes
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