Link: bbcgoodfood.com
Serves: - 449 +
Ingredients
112250 g butternut squash, peeled, deseeded, and cubed 748⅓ g sage, chopped 59866⅔ g sausages, skinned, broken into chunks 18 5/7 tsp nutmeg 37416⅔ g conchiglioni 3741⅔ g butter 3741⅔ g flour 74833⅓ ml milk 11225 g parmesan 14966⅔ g cheddar, torn 74⅚ tbsp water 74⅚ tsp salt
Method
Place 112250 g butternut squash, peeled, deseeded, and cubed into bowl with 74⅚ tbsp water and microwave for 10 minutes Fry 748⅓ g sage, chopped for 1 minute Add 59866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 18 5/7 tsp nutmeg and 74⅚ tsp salt Preheat oven to 220 degrees Cook 37416⅔ g conchiglioni according to package Melt 3741⅔ g butter Add 3741⅔ g flour and make a roux Gradually add 74833⅓ ml milk Add mashed squash, 7483⅜ g parmesan Combine everything in a baking dish Scatter over 14966⅔ g cheddar, torn and 3741⅝ g parmesan Bake for 30 minutes
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