Link: bbcgoodfood.com
Serves: - 5 +
Ingredients
1250 g butternut squash, peeled, deseeded, and cubed 8⅓ g sage, chopped 666⅔ g sausages, skinned, broken into chunks 3/14 tsp nutmeg 416⅔ g conchiglioni 41⅔ g butter 41⅔ g flour 833⅓ ml milk 125 g parmesan 166⅔ g cheddar, torn ⅚ tbsp water ⅚ tsp salt
Method
Place 1250 g butternut squash, peeled, deseeded, and cubed into bowl with ⅚ tbsp water and microwave for 10 minutes Fry 8⅓ g sage, chopped for 1 minute Add 666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 3/14 tsp nutmeg and ⅚ tsp salt Preheat oven to 220 degrees Cook 416⅔ g conchiglioni according to package Melt 41⅔ g butter Add 41⅔ g flour and make a roux Gradually add 833⅓ ml milk Add mashed squash, 83⅓ g parmesan Combine everything in a baking dish Scatter over 166⅔ g cheddar, torn and 41⅔ g parmesan Bake for 30 minutes
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