Link: bbcgoodfood.com
Serves: - 535 +
Ingredients
133750 g butternut squash, peeled, deseeded, and cubed 891⅔ g sage, chopped 71333⅓ g sausages, skinned, broken into chunks 22 2/7 tsp nutmeg 44583⅓ g conchiglioni 4458⅓ g butter 4458⅓ g flour 89166⅔ ml milk 13375 g parmesan 17833⅓ g cheddar, torn 89⅙ tbsp water 89⅙ tsp salt
Method
Place 133750 g butternut squash, peeled, deseeded, and cubed into bowl with 89⅙ tbsp water and microwave for 10 minutes Fry 891⅔ g sage, chopped for 1 minute Add 71333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 22 2/7 tsp nutmeg and 89⅙ tsp salt Preheat oven to 220 degrees Cook 44583⅓ g conchiglioni according to package Melt 4458⅓ g butter Add 4458⅓ g flour and make a roux Gradually add 89166⅔ ml milk Add mashed squash, 8916 5/7 g parmesan Combine everything in a baking dish Scatter over 17833⅓ g cheddar, torn and 4458 2/7 g parmesan Bake for 30 minutes
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