Link: bbcgoodfood.com
Serves: - 91 +
Ingredients
22750 g butternut squash, peeled, deseeded, and cubed 151⅔ g sage, chopped 12133⅓ g sausages, skinned, broken into chunks 3 11/14 tsp nutmeg 7583⅓ g conchiglioni 758⅓ g butter 758⅓ g flour 15166⅔ ml milk 2275 g parmesan 3033⅓ g cheddar, torn 15⅙ tbsp water 15⅙ tsp salt
Method
Place 22750 g butternut squash, peeled, deseeded, and cubed into bowl with 15⅙ tbsp water and microwave for 10 minutes Fry 151⅔ g sage, chopped for 1 minute Add 12133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 3 11/14 tsp nutmeg and 15⅙ tsp salt Preheat oven to 220 degrees Cook 7583⅓ g conchiglioni according to package Melt 758⅓ g butter Add 758⅓ g flour and make a roux Gradually add 15166⅔ ml milk Add mashed squash, 1516⅔ g parmesan Combine everything in a baking dish Scatter over 3033⅓ g cheddar, torn and 758⅓ g parmesan Bake for 30 minutes
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