Link: bbcgoodfood.com
Serves: - 466 +
Ingredients
116500 g butternut squash, peeled, deseeded, and cubed 776⅔ g sage, chopped 62133⅓ g sausages, skinned, broken into chunks 19 5/12 tsp nutmeg 38833⅓ g conchiglioni 3883⅓ g butter 3883⅓ g flour 77666⅔ ml milk 11650 g parmesan 15533⅓ g cheddar, torn 77⅔ tbsp water 77⅔ tsp salt
Method
Place 116500 g butternut squash, peeled, deseeded, and cubed into bowl with 77⅔ tbsp water and microwave for 10 minutes Fry 776⅔ g sage, chopped for 1 minute Add 62133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 19 5/12 tsp nutmeg and 77⅔ tsp salt Preheat oven to 220 degrees Cook 38833⅓ g conchiglioni according to package Melt 3883⅓ g butter Add 3883⅓ g flour and make a roux Gradually add 77666⅔ ml milk Add mashed squash, 7766 7/10 g parmesan Combine everything in a baking dish Scatter over 15533⅓ g cheddar, torn and 3883 3/10 g parmesan Bake for 30 minutes
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