Link: bbcgoodfood.com
Serves: - 523 +
Ingredients
130750 g butternut squash, peeled, deseeded, and cubed 871⅔ g sage, chopped 69733⅓ g sausages, skinned, broken into chunks 21 11/14 tsp nutmeg 43583⅓ g conchiglioni 4358⅓ g butter 4358⅓ g flour 87166⅔ ml milk 13075 g parmesan 17433⅓ g cheddar, torn 87⅙ tbsp water 87⅙ tsp salt
Method
Place 130750 g butternut squash, peeled, deseeded, and cubed into bowl with 87⅙ tbsp water and microwave for 10 minutes Fry 871⅔ g sage, chopped for 1 minute Add 69733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 21 11/14 tsp nutmeg and 87⅙ tsp salt Preheat oven to 220 degrees Cook 43583⅓ g conchiglioni according to package Melt 4358⅓ g butter Add 4358⅓ g flour and make a roux Gradually add 87166⅔ ml milk Add mashed squash, 8716 5/7 g parmesan Combine everything in a baking dish Scatter over 17433⅓ g cheddar, torn and 4358 2/7 g parmesan Bake for 30 minutes
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