Link: bbcgoodfood.com
Serves: - 47 +
Ingredients
11750 g butternut squash, peeled, deseeded, and cubed 78⅓ g sage, chopped 6266⅔ g sausages, skinned, broken into chunks 1 15/16 tsp nutmeg 3916⅔ g conchiglioni 391⅔ g butter 391⅔ g flour 7833⅓ ml milk 1175 g parmesan 1566⅔ g cheddar, torn 7⅚ tbsp water 7⅚ tsp salt
Method
Place 11750 g butternut squash, peeled, deseeded, and cubed into bowl with 7⅚ tbsp water and microwave for 10 minutes Fry 78⅓ g sage, chopped for 1 minute Add 6266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 1 15/16 tsp nutmeg and 7⅚ tsp salt Preheat oven to 220 degrees Cook 3916⅔ g conchiglioni according to package Melt 391⅔ g butter Add 391⅔ g flour and make a roux Gradually add 7833⅓ ml milk Add mashed squash, 783⅓ g parmesan Combine everything in a baking dish Scatter over 1566⅔ g cheddar, torn and 391⅔ g parmesan Bake for 30 minutes
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