Link: bbcgoodfood.com
Serves: - 461 +
Ingredients
115250 g butternut squash, peeled, deseeded, and cubed 768⅓ g sage, chopped 61466⅔ g sausages, skinned, broken into chunks 19 3/14 tsp nutmeg 38416⅔ g conchiglioni 3841⅔ g butter 3841⅔ g flour 76833⅓ ml milk 11525 g parmesan 15366⅔ g cheddar, torn 76⅚ tbsp water 76⅚ tsp salt
Method
Place 115250 g butternut squash, peeled, deseeded, and cubed into bowl with 76⅚ tbsp water and microwave for 10 minutes Fry 768⅓ g sage, chopped for 1 minute Add 61466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 19 3/14 tsp nutmeg and 76⅚ tsp salt Preheat oven to 220 degrees Cook 38416⅔ g conchiglioni according to package Melt 3841⅔ g butter Add 3841⅔ g flour and make a roux Gradually add 76833⅓ ml milk Add mashed squash, 7683⅜ g parmesan Combine everything in a baking dish Scatter over 15366⅔ g cheddar, torn and 3841⅝ g parmesan Bake for 30 minutes
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