Link: bbcgoodfood.com
Serves: - 533 +
Ingredients
133250 g butternut squash, peeled, deseeded, and cubed 888⅓ g sage, chopped 71066⅔ g sausages, skinned, broken into chunks 22 3/14 tsp nutmeg 44416⅔ g conchiglioni 4441⅔ g butter 4441⅔ g flour 88833⅓ ml milk 13325 g parmesan 17766⅔ g cheddar, torn 88⅚ tbsp water 88⅚ tsp salt
Method
Place 133250 g butternut squash, peeled, deseeded, and cubed into bowl with 88⅚ tbsp water and microwave for 10 minutes Fry 888⅓ g sage, chopped for 1 minute Add 71066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 22 3/14 tsp nutmeg and 88⅚ tsp salt Preheat oven to 220 degrees Cook 44416⅔ g conchiglioni according to package Melt 4441⅔ g butter Add 4441⅔ g flour and make a roux Gradually add 88833⅓ ml milk Add mashed squash, 8883⅜ g parmesan Combine everything in a baking dish Scatter over 17766⅔ g cheddar, torn and 4441⅝ g parmesan Bake for 30 minutes
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