Link: bbcgoodfood.com
Serves: - 467 +
Ingredients
116750 g butternut squash, peeled, deseeded, and cubed 778⅓ g sage, chopped 62266⅔ g sausages, skinned, broken into chunks 19 6/13 tsp nutmeg 38916⅔ g conchiglioni 3891⅔ g butter 3891⅔ g flour 77833⅓ ml milk 11675 g parmesan 15566⅔ g cheddar, torn 77⅚ tbsp water 77⅚ tsp salt
Method
Place 116750 g butternut squash, peeled, deseeded, and cubed into bowl with 77⅚ tbsp water and microwave for 10 minutes Fry 778⅓ g sage, chopped for 1 minute Add 62266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 19 6/13 tsp nutmeg and 77⅚ tsp salt Preheat oven to 220 degrees Cook 38916⅔ g conchiglioni according to package Melt 3891⅔ g butter Add 3891⅔ g flour and make a roux Gradually add 77833⅓ ml milk Add mashed squash, 7783⅜ g parmesan Combine everything in a baking dish Scatter over 15566⅔ g cheddar, torn and 3891⅝ g parmesan Bake for 30 minutes
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