Link: bbcgoodfood.com
Serves: - 508 +
Ingredients
127000 g butternut squash, peeled, deseeded, and cubed 846⅔ g sage, chopped 67733⅓ g sausages, skinned, broken into chunks 21⅙ tsp nutmeg 42333⅓ g conchiglioni 4233⅓ g butter 4233⅓ g flour 84666⅔ ml milk 12700 g parmesan 16933⅓ g cheddar, torn 84⅔ tbsp water 84⅔ tsp salt
Method
Place 127000 g butternut squash, peeled, deseeded, and cubed into bowl with 84⅔ tbsp water and microwave for 10 minutes Fry 846⅔ g sage, chopped for 1 minute Add 67733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 21⅙ tsp nutmeg and 84⅔ tsp salt Preheat oven to 220 degrees Cook 42333⅓ g conchiglioni according to package Melt 4233⅓ g butter Add 4233⅓ g flour and make a roux Gradually add 84666⅔ ml milk Add mashed squash, 8466 5/7 g parmesan Combine everything in a baking dish Scatter over 16933⅓ g cheddar, torn and 4233 2/7 g parmesan Bake for 30 minutes
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