Link: bbcgoodfood.com
Serves: - 491 +
Ingredients
122750 g butternut squash, peeled, deseeded, and cubed 818⅓ g sage, chopped 65466⅔ g sausages, skinned, broken into chunks 20 6/13 tsp nutmeg 40916⅔ g conchiglioni 4091⅔ g butter 4091⅔ g flour 81833⅓ ml milk 12275 g parmesan 16366⅔ g cheddar, torn 81⅚ tbsp water 81⅚ tsp salt
Method
Place 122750 g butternut squash, peeled, deseeded, and cubed into bowl with 81⅚ tbsp water and microwave for 10 minutes Fry 818⅓ g sage, chopped for 1 minute Add 65466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 20 6/13 tsp nutmeg and 81⅚ tsp salt Preheat oven to 220 degrees Cook 40916⅔ g conchiglioni according to package Melt 4091⅔ g butter Add 4091⅔ g flour and make a roux Gradually add 81833⅓ ml milk Add mashed squash, 8183⅜ g parmesan Combine everything in a baking dish Scatter over 16366⅔ g cheddar, torn and 4091⅝ g parmesan Bake for 30 minutes
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