Link: bbcgoodfood.com
Serves: - 503 +
Ingredients
125750 g butternut squash, peeled, deseeded, and cubed 838⅓ g sage, chopped 67066⅔ g sausages, skinned, broken into chunks 20 15/16 tsp nutmeg 41916⅔ g conchiglioni 4191⅔ g butter 4191⅔ g flour 83833⅓ ml milk 12575 g parmesan 16766⅔ g cheddar, torn 83⅚ tbsp water 83⅚ tsp salt
Method
Place 125750 g butternut squash, peeled, deseeded, and cubed into bowl with 83⅚ tbsp water and microwave for 10 minutes Fry 838⅓ g sage, chopped for 1 minute Add 67066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 20 15/16 tsp nutmeg and 83⅚ tsp salt Preheat oven to 220 degrees Cook 41916⅔ g conchiglioni according to package Melt 4191⅔ g butter Add 4191⅔ g flour and make a roux Gradually add 83833⅓ ml milk Add mashed squash, 8383⅜ g parmesan Combine everything in a baking dish Scatter over 16766⅔ g cheddar, torn and 4191⅝ g parmesan Bake for 30 minutes
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