Link: bbcgoodfood.com
Serves: - 517 +
Ingredients
129250 g butternut squash, peeled, deseeded, and cubed 861⅔ g sage, chopped 68933⅓ g sausages, skinned, broken into chunks 21 7/13 tsp nutmeg 43083⅓ g conchiglioni 4308⅓ g butter 4308⅓ g flour 86166⅔ ml milk 12925 g parmesan 17233⅓ g cheddar, torn 86⅙ tbsp water 86⅙ tsp salt
Method
Place 129250 g butternut squash, peeled, deseeded, and cubed into bowl with 86⅙ tbsp water and microwave for 10 minutes Fry 861⅔ g sage, chopped for 1 minute Add 68933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 21 7/13 tsp nutmeg and 86⅙ tsp salt Preheat oven to 220 degrees Cook 43083⅓ g conchiglioni according to package Melt 4308⅓ g butter Add 4308⅓ g flour and make a roux Gradually add 86166⅔ ml milk Add mashed squash, 8616 5/7 g parmesan Combine everything in a baking dish Scatter over 17233⅓ g cheddar, torn and 4308 2/7 g parmesan Bake for 30 minutes
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