Link: bbcgoodfood.com
Serves: - 521 +
Ingredients
130250 g butternut squash, peeled, deseeded, and cubed 868⅓ g sage, chopped 69466⅔ g sausages, skinned, broken into chunks 21 5/7 tsp nutmeg 43416⅔ g conchiglioni 4341⅔ g butter 4341⅔ g flour 86833⅓ ml milk 13025 g parmesan 17366⅔ g cheddar, torn 86⅚ tbsp water 86⅚ tsp salt
Method
Place 130250 g butternut squash, peeled, deseeded, and cubed into bowl with 86⅚ tbsp water and microwave for 10 minutes Fry 868⅓ g sage, chopped for 1 minute Add 69466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 21 5/7 tsp nutmeg and 86⅚ tsp salt Preheat oven to 220 degrees Cook 43416⅔ g conchiglioni according to package Melt 4341⅔ g butter Add 4341⅔ g flour and make a roux Gradually add 86833⅓ ml milk Add mashed squash, 8683⅜ g parmesan Combine everything in a baking dish Scatter over 17366⅔ g cheddar, torn and 4341⅝ g parmesan Bake for 30 minutes
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