Link: bbcgoodfood.com
Serves: - 46 +
Ingredients
11500 g butternut squash, peeled, deseeded, and cubed 76⅔ g sage, chopped 6133⅓ g sausages, skinned, broken into chunks 1 11/12 tsp nutmeg 3833⅓ g conchiglioni 383⅓ g butter 383⅓ g flour 7666⅔ ml milk 1150 g parmesan 1533⅓ g cheddar, torn 7⅔ tbsp water 7⅔ tsp salt
Method
Place 11500 g butternut squash, peeled, deseeded, and cubed into bowl with 7⅔ tbsp water and microwave for 10 minutes Fry 76⅔ g sage, chopped for 1 minute Add 6133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 1 11/12 tsp nutmeg and 7⅔ tsp salt Preheat oven to 220 degrees Cook 3833⅓ g conchiglioni according to package Melt 383⅓ g butter Add 383⅓ g flour and make a roux Gradually add 7666⅔ ml milk Add mashed squash, 766⅔ g parmesan Combine everything in a baking dish Scatter over 1533⅓ g cheddar, torn and 383⅓ g parmesan Bake for 30 minutes
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