Link: bbcgoodfood.com
Serves: - 509 +
Ingredients
127250 g butternut squash, peeled, deseeded, and cubed 848⅓ g sage, chopped 67866⅔ g sausages, skinned, broken into chunks 21 3/14 tsp nutmeg 42416⅔ g conchiglioni 4241⅔ g butter 4241⅔ g flour 84833⅓ ml milk 12725 g parmesan 16966⅔ g cheddar, torn 84⅚ tbsp water 84⅚ tsp salt
Method
Place 127250 g butternut squash, peeled, deseeded, and cubed into bowl with 84⅚ tbsp water and microwave for 10 minutes Fry 848⅓ g sage, chopped for 1 minute Add 67866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 21 3/14 tsp nutmeg and 84⅚ tsp salt Preheat oven to 220 degrees Cook 42416⅔ g conchiglioni according to package Melt 4241⅔ g butter Add 4241⅔ g flour and make a roux Gradually add 84833⅓ ml milk Add mashed squash, 8483⅜ g parmesan Combine everything in a baking dish Scatter over 16966⅔ g cheddar, torn and 4241⅝ g parmesan Bake for 30 minutes
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