Link: bbcgoodfood.com
Serves: - 539 +
Ingredients
134750 g butternut squash, peeled, deseeded, and cubed 898⅓ g sage, chopped 71866⅔ g sausages, skinned, broken into chunks 22 6/13 tsp nutmeg 44916⅔ g conchiglioni 4491⅔ g butter 4491⅔ g flour 89833⅓ ml milk 13475 g parmesan 17966⅔ g cheddar, torn 89⅚ tbsp water 89⅚ tsp salt
Method
Place 134750 g butternut squash, peeled, deseeded, and cubed into bowl with 89⅚ tbsp water and microwave for 10 minutes Fry 898⅓ g sage, chopped for 1 minute Add 71866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 22 6/13 tsp nutmeg and 89⅚ tsp salt Preheat oven to 220 degrees Cook 44916⅔ g conchiglioni according to package Melt 4491⅔ g butter Add 4491⅔ g flour and make a roux Gradually add 89833⅓ ml milk Add mashed squash, 8983⅜ g parmesan Combine everything in a baking dish Scatter over 17966⅔ g cheddar, torn and 4491⅝ g parmesan Bake for 30 minutes
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