Link: bbcgoodfood.com
Serves: - 97 +
Ingredients
24250 g butternut squash, peeled, deseeded, and cubed 161⅔ g sage, chopped 12933⅓ g sausages, skinned, broken into chunks 4 1/16 tsp nutmeg 8083⅓ g conchiglioni 808⅓ g butter 808⅓ g flour 16166⅔ ml milk 2425 g parmesan 3233⅓ g cheddar, torn 16⅙ tbsp water 16⅙ tsp salt
Method
Place 24250 g butternut squash, peeled, deseeded, and cubed into bowl with 16⅙ tbsp water and microwave for 10 minutes Fry 161⅔ g sage, chopped for 1 minute Add 12933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 4 1/16 tsp nutmeg and 16⅙ tsp salt Preheat oven to 220 degrees Cook 8083⅓ g conchiglioni according to package Melt 808⅓ g butter Add 808⅓ g flour and make a roux Gradually add 16166⅔ ml milk Add mashed squash, 1616⅔ g parmesan Combine everything in a baking dish Scatter over 3233⅓ g cheddar, torn and 808⅓ g parmesan Bake for 30 minutes
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