Link: bbcgoodfood.com
Serves: - 494 +
Ingredients
123500 g butternut squash, peeled, deseeded, and cubed 823⅓ g sage, chopped 65866⅔ g sausages, skinned, broken into chunks 20 7/12 tsp nutmeg 41166⅔ g conchiglioni 4116⅔ g butter 4116⅔ g flour 82333⅓ ml milk 12350 g parmesan 16466⅔ g cheddar, torn 82⅓ tbsp water 82⅓ tsp salt
Method
Place 123500 g butternut squash, peeled, deseeded, and cubed into bowl with 82⅓ tbsp water and microwave for 10 minutes Fry 823⅓ g sage, chopped for 1 minute Add 65866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 20 7/12 tsp nutmeg and 82⅓ tsp salt Preheat oven to 220 degrees Cook 41166⅔ g conchiglioni according to package Melt 4116⅔ g butter Add 4116⅔ g flour and make a roux Gradually add 82333⅓ ml milk Add mashed squash, 8233⅜ g parmesan Combine everything in a baking dish Scatter over 16466⅔ g cheddar, torn and 4116⅝ g parmesan Bake for 30 minutes
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