Link: bbcgoodfood.com
Serves: - 67 +
Ingredients
16750 g butternut squash, peeled, deseeded, and cubed 111⅔ g sage, chopped 8933⅓ g sausages, skinned, broken into chunks 2 11/14 tsp nutmeg 5583⅓ g conchiglioni 558⅓ g butter 558⅓ g flour 11166⅔ ml milk 1675 g parmesan 2233⅓ g cheddar, torn 11⅙ tbsp water 11⅙ tsp salt
Method
Place 16750 g butternut squash, peeled, deseeded, and cubed into bowl with 11⅙ tbsp water and microwave for 10 minutes Fry 111⅔ g sage, chopped for 1 minute Add 8933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 2 11/14 tsp nutmeg and 11⅙ tsp salt Preheat oven to 220 degrees Cook 5583⅓ g conchiglioni according to package Melt 558⅓ g butter Add 558⅓ g flour and make a roux Gradually add 11166⅔ ml milk Add mashed squash, 1116⅔ g parmesan Combine everything in a baking dish Scatter over 2233⅓ g cheddar, torn and 558⅓ g parmesan Bake for 30 minutes
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