Link: bbcgoodfood.com
Serves: - 511 +
Ingredients
127750 g butternut squash, peeled, deseeded, and cubed 851⅔ g sage, chopped 68133⅓ g sausages, skinned, broken into chunks 21 2/7 tsp nutmeg 42583⅓ g conchiglioni 4258⅓ g butter 4258⅓ g flour 85166⅔ ml milk 12775 g parmesan 17033⅓ g cheddar, torn 85⅙ tbsp water 85⅙ tsp salt
Method
Place 127750 g butternut squash, peeled, deseeded, and cubed into bowl with 85⅙ tbsp water and microwave for 10 minutes Fry 851⅔ g sage, chopped for 1 minute Add 68133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 21 2/7 tsp nutmeg and 85⅙ tsp salt Preheat oven to 220 degrees Cook 42583⅓ g conchiglioni according to package Melt 4258⅓ g butter Add 4258⅓ g flour and make a roux Gradually add 85166⅔ ml milk Add mashed squash, 8516 5/7 g parmesan Combine everything in a baking dish Scatter over 17033⅓ g cheddar, torn and 4258 2/7 g parmesan Bake for 30 minutes
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