Link: bbcgoodfood.com
Serves: - 485 +
Ingredients
121250 g butternut squash, peeled, deseeded, and cubed 808⅓ g sage, chopped 64666⅔ g sausages, skinned, broken into chunks 20 3/14 tsp nutmeg 40416⅔ g conchiglioni 4041⅔ g butter 4041⅔ g flour 80833⅓ ml milk 12125 g parmesan 16166⅔ g cheddar, torn 80⅚ tbsp water 80⅚ tsp salt
Method
Place 121250 g butternut squash, peeled, deseeded, and cubed into bowl with 80⅚ tbsp water and microwave for 10 minutes Fry 808⅓ g sage, chopped for 1 minute Add 64666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 20 3/14 tsp nutmeg and 80⅚ tsp salt Preheat oven to 220 degrees Cook 40416⅔ g conchiglioni according to package Melt 4041⅔ g butter Add 4041⅔ g flour and make a roux Gradually add 80833⅓ ml milk Add mashed squash, 8083⅜ g parmesan Combine everything in a baking dish Scatter over 16166⅔ g cheddar, torn and 4041⅝ g parmesan Bake for 30 minutes
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