Link: bbcgoodfood.com
Serves: - 8 +
Ingredients
2000 g butternut squash, peeled, deseeded, and cubed 13⅓ g sage, chopped 1066⅔ g sausages, skinned, broken into chunks ⅓ tsp nutmeg 666⅔ g conchiglioni 66⅔ g butter 66⅔ g flour 1333⅓ ml milk 200 g parmesan 266⅔ g cheddar, torn 1⅓ tbsp water 1⅓ tsp salt
Method
Place 2000 g butternut squash, peeled, deseeded, and cubed into bowl with 1⅓ tbsp water and microwave for 10 minutes Fry 13⅓ g sage, chopped for 1 minute Add 1066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with ⅓ tsp nutmeg and 1⅓ tsp salt Preheat oven to 220 degrees Cook 666⅔ g conchiglioni according to package Melt 66⅔ g butter Add 66⅔ g flour and make a roux Gradually add 1333⅓ ml milk Add mashed squash, 133⅓ g parmesan Combine everything in a baking dish Scatter over 266⅔ g cheddar, torn and 66⅔ g parmesan Bake for 30 minutes
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