Link: bbcgoodfood.com
Serves: - 482 +
Ingredients
120500 g butternut squash, peeled, deseeded, and cubed 803⅓ g sage, chopped 64266⅔ g sausages, skinned, broken into chunks 20 1/12 tsp nutmeg 40166⅔ g conchiglioni 4016⅔ g butter 4016⅔ g flour 80333⅓ ml milk 12050 g parmesan 16066⅔ g cheddar, torn 80⅓ tbsp water 80⅓ tsp salt
Method
Place 120500 g butternut squash, peeled, deseeded, and cubed into bowl with 80⅓ tbsp water and microwave for 10 minutes Fry 803⅓ g sage, chopped for 1 minute Add 64266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 20 1/12 tsp nutmeg and 80⅓ tsp salt Preheat oven to 220 degrees Cook 40166⅔ g conchiglioni according to package Melt 4016⅔ g butter Add 4016⅔ g flour and make a roux Gradually add 80333⅓ ml milk Add mashed squash, 8033⅜ g parmesan Combine everything in a baking dish Scatter over 16066⅔ g cheddar, torn and 4016⅝ g parmesan Bake for 30 minutes
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