Link: bbcgoodfood.com
Serves: - 7 +
Ingredients
1750 g butternut squash, peeled, deseeded, and cubed 11⅔ g sage, chopped 933⅓ g sausages, skinned, broken into chunks 2/7 tsp nutmeg 583⅓ g conchiglioni 58⅓ g butter 58⅓ g flour 1166⅔ ml milk 175 g parmesan 233⅓ g cheddar, torn 1⅙ tbsp water 1⅙ tsp salt
Method
Place 1750 g butternut squash, peeled, deseeded, and cubed into bowl with 1⅙ tbsp water and microwave for 10 minutes Fry 11⅔ g sage, chopped for 1 minute Add 933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 2/7 tsp nutmeg and 1⅙ tsp salt Preheat oven to 220 degrees Cook 583⅓ g conchiglioni according to package Melt 58⅓ g butter Add 58⅓ g flour and make a roux Gradually add 1166⅔ ml milk Add mashed squash, 116⅔ g parmesan Combine everything in a baking dish Scatter over 233⅓ g cheddar, torn and 58⅓ g parmesan Bake for 30 minutes
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