Link: bbcgoodfood.com
Serves: - 85 +
Ingredients
21250 g butternut squash, peeled, deseeded, and cubed 141⅔ g sage, chopped 11333⅓ g sausages, skinned, broken into chunks 3 7/13 tsp nutmeg 7083⅓ g conchiglioni 708⅓ g butter 708⅓ g flour 14166⅔ ml milk 2125 g parmesan 2833⅓ g cheddar, torn 14⅙ tbsp water 14⅙ tsp salt
Method
Place 21250 g butternut squash, peeled, deseeded, and cubed into bowl with 14⅙ tbsp water and microwave for 10 minutes Fry 141⅔ g sage, chopped for 1 minute Add 11333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 3 7/13 tsp nutmeg and 14⅙ tsp salt Preheat oven to 220 degrees Cook 7083⅓ g conchiglioni according to package Melt 708⅓ g butter Add 708⅓ g flour and make a roux Gradually add 14166⅔ ml milk Add mashed squash, 1416⅔ g parmesan Combine everything in a baking dish Scatter over 2833⅓ g cheddar, torn and 708⅓ g parmesan Bake for 30 minutes
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