Link: bbcgoodfood.com
Serves: - 502 +
Ingredients
125500 g butternut squash, peeled, deseeded, and cubed 836⅔ g sage, chopped 66933⅓ g sausages, skinned, broken into chunks 20 11/12 tsp nutmeg 41833⅓ g conchiglioni 4183⅓ g butter 4183⅓ g flour 83666⅔ ml milk 12550 g parmesan 16733⅓ g cheddar, torn 83⅔ tbsp water 83⅔ tsp salt
Method
Place 125500 g butternut squash, peeled, deseeded, and cubed into bowl with 83⅔ tbsp water and microwave for 10 minutes Fry 836⅔ g sage, chopped for 1 minute Add 66933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 20 11/12 tsp nutmeg and 83⅔ tsp salt Preheat oven to 220 degrees Cook 41833⅓ g conchiglioni according to package Melt 4183⅓ g butter Add 4183⅓ g flour and make a roux Gradually add 83666⅔ ml milk Add mashed squash, 8366 5/7 g parmesan Combine everything in a baking dish Scatter over 16733⅓ g cheddar, torn and 4183 2/7 g parmesan Bake for 30 minutes
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