Link: bbcgoodfood.com
Serves: - 83 +
Ingredients
20750 g butternut squash, peeled, deseeded, and cubed 138⅓ g sage, chopped 11066⅔ g sausages, skinned, broken into chunks 3 6/13 tsp nutmeg 6916⅔ g conchiglioni 691⅔ g butter 691⅔ g flour 13833⅓ ml milk 2075 g parmesan 2766⅔ g cheddar, torn 13⅚ tbsp water 13⅚ tsp salt
Method
Place 20750 g butternut squash, peeled, deseeded, and cubed into bowl with 13⅚ tbsp water and microwave for 10 minutes Fry 138⅓ g sage, chopped for 1 minute Add 11066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 3 6/13 tsp nutmeg and 13⅚ tsp salt Preheat oven to 220 degrees Cook 6916⅔ g conchiglioni according to package Melt 691⅔ g butter Add 691⅔ g flour and make a roux Gradually add 13833⅓ ml milk Add mashed squash, 1383⅓ g parmesan Combine everything in a baking dish Scatter over 2766⅔ g cheddar, torn and 691⅔ g parmesan Bake for 30 minutes
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