Link: bbcgoodfood.com
Serves: - 89 +
Ingredients
22250 g butternut squash, peeled, deseeded, and cubed 148⅓ g sage, chopped 11866⅔ g sausages, skinned, broken into chunks 3 5/7 tsp nutmeg 7416⅔ g conchiglioni 741⅔ g butter 741⅔ g flour 14833⅓ ml milk 2225 g parmesan 2966⅔ g cheddar, torn 14⅚ tbsp water 14⅚ tsp salt
Method
Place 22250 g butternut squash, peeled, deseeded, and cubed into bowl with 14⅚ tbsp water and microwave for 10 minutes Fry 148⅓ g sage, chopped for 1 minute Add 11866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 3 5/7 tsp nutmeg and 14⅚ tsp salt Preheat oven to 220 degrees Cook 7416⅔ g conchiglioni according to package Melt 741⅔ g butter Add 741⅔ g flour and make a roux Gradually add 14833⅓ ml milk Add mashed squash, 1483⅓ g parmesan Combine everything in a baking dish Scatter over 2966⅔ g cheddar, torn and 741⅔ g parmesan Bake for 30 minutes
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