Link: bbcgoodfood.com
Serves: - 541 +
Ingredients
135250 g butternut squash, peeled, deseeded, and cubed 901⅔ g sage, chopped 72133⅓ g sausages, skinned, broken into chunks 22 7/13 tsp nutmeg 45083⅓ g conchiglioni 4508⅓ g butter 4508⅓ g flour 90166⅔ ml milk 13525 g parmesan 18033⅓ g cheddar, torn 90⅙ tbsp water 90⅙ tsp salt
Method
Place 135250 g butternut squash, peeled, deseeded, and cubed into bowl with 90⅙ tbsp water and microwave for 10 minutes Fry 901⅔ g sage, chopped for 1 minute Add 72133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 22 7/13 tsp nutmeg and 90⅙ tsp salt Preheat oven to 220 degrees Cook 45083⅓ g conchiglioni according to package Melt 4508⅓ g butter Add 4508⅓ g flour and make a roux Gradually add 90166⅔ ml milk Add mashed squash, 9016 5/7 g parmesan Combine everything in a baking dish Scatter over 18033⅓ g cheddar, torn and 4508 2/7 g parmesan Bake for 30 minutes
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