Link: bbcgoodfood.com
Serves: - 131 +
Ingredients
32750 g butternut squash, peeled, deseeded, and cubed 218⅓ g sage, chopped 17466⅔ g sausages, skinned, broken into chunks 5 6/13 tsp nutmeg 10916⅔ g conchiglioni 1091⅔ g butter 1091⅔ g flour 21833⅓ ml milk 3275 g parmesan 4366⅔ g cheddar, torn 21⅚ tbsp water 21⅚ tsp salt
Method
Place 32750 g butternut squash, peeled, deseeded, and cubed into bowl with 21⅚ tbsp water and microwave for 10 minutes Fry 218⅓ g sage, chopped for 1 minute Add 17466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 5 6/13 tsp nutmeg and 21⅚ tsp salt Preheat oven to 220 degrees Cook 10916⅔ g conchiglioni according to package Melt 1091⅔ g butter Add 1091⅔ g flour and make a roux Gradually add 21833⅓ ml milk Add mashed squash, 2183⅓ g parmesan Combine everything in a baking dish Scatter over 4366⅔ g cheddar, torn and 1091⅔ g parmesan Bake for 30 minutes
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