Link: bbcgoodfood.com
Serves: - 454 +
Ingredients
113500 g butternut squash, peeled, deseeded, and cubed 756⅔ g sage, chopped 60533⅓ g sausages, skinned, broken into chunks 18 11/12 tsp nutmeg 37833⅓ g conchiglioni 3783⅓ g butter 3783⅓ g flour 75666⅔ ml milk 11350 g parmesan 15133⅓ g cheddar, torn 75⅔ tbsp water 75⅔ tsp salt
Method
Place 113500 g butternut squash, peeled, deseeded, and cubed into bowl with 75⅔ tbsp water and microwave for 10 minutes Fry 756⅔ g sage, chopped for 1 minute Add 60533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 18 11/12 tsp nutmeg and 75⅔ tsp salt Preheat oven to 220 degrees Cook 37833⅓ g conchiglioni according to package Melt 3783⅓ g butter Add 3783⅓ g flour and make a roux Gradually add 75666⅔ ml milk Add mashed squash, 7566 7/10 g parmesan Combine everything in a baking dish Scatter over 15133⅓ g cheddar, torn and 3783 3/10 g parmesan Bake for 30 minutes
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