Link: bbcgoodfood.com
Serves: - 497 +
Ingredients
124250 g butternut squash, peeled, deseeded, and cubed 828⅓ g sage, chopped 66266⅔ g sausages, skinned, broken into chunks 20 5/7 tsp nutmeg 41416⅔ g conchiglioni 4141⅔ g butter 4141⅔ g flour 82833⅓ ml milk 12425 g parmesan 16566⅔ g cheddar, torn 82⅚ tbsp water 82⅚ tsp salt
Method
Place 124250 g butternut squash, peeled, deseeded, and cubed into bowl with 82⅚ tbsp water and microwave for 10 minutes Fry 828⅓ g sage, chopped for 1 minute Add 66266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 20 5/7 tsp nutmeg and 82⅚ tsp salt Preheat oven to 220 degrees Cook 41416⅔ g conchiglioni according to package Melt 4141⅔ g butter Add 4141⅔ g flour and make a roux Gradually add 82833⅓ ml milk Add mashed squash, 8283⅜ g parmesan Combine everything in a baking dish Scatter over 16566⅔ g cheddar, torn and 4141⅝ g parmesan Bake for 30 minutes
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