Link: bbcgoodfood.com
Serves: - 463 +
Ingredients
115750 g butternut squash, peeled, deseeded, and cubed 771⅔ g sage, chopped 61733⅓ g sausages, skinned, broken into chunks 19 2/7 tsp nutmeg 38583⅓ g conchiglioni 3858⅓ g butter 3858⅓ g flour 77166⅔ ml milk 11575 g parmesan 15433⅓ g cheddar, torn 77⅙ tbsp water 77⅙ tsp salt
Method
Place 115750 g butternut squash, peeled, deseeded, and cubed into bowl with 77⅙ tbsp water and microwave for 10 minutes Fry 771⅔ g sage, chopped for 1 minute Add 61733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 19 2/7 tsp nutmeg and 77⅙ tsp salt Preheat oven to 220 degrees Cook 38583⅓ g conchiglioni according to package Melt 3858⅓ g butter Add 3858⅓ g flour and make a roux Gradually add 77166⅔ ml milk Add mashed squash, 7716 7/10 g parmesan Combine everything in a baking dish Scatter over 15433⅓ g cheddar, torn and 3858 3/10 g parmesan Bake for 30 minutes
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