Link: bbcgoodfood.com
Serves: - 142 +
Ingredients
35500 g butternut squash, peeled, deseeded, and cubed 236⅔ g sage, chopped 18933⅓ g sausages, skinned, broken into chunks 5 11/12 tsp nutmeg 11833⅓ g conchiglioni 1183⅓ g butter 1183⅓ g flour 23666⅔ ml milk 3550 g parmesan 4733⅓ g cheddar, torn 23⅔ tbsp water 23⅔ tsp salt
Method
Place 35500 g butternut squash, peeled, deseeded, and cubed into bowl with 23⅔ tbsp water and microwave for 10 minutes Fry 236⅔ g sage, chopped for 1 minute Add 18933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 5 11/12 tsp nutmeg and 23⅔ tsp salt Preheat oven to 220 degrees Cook 11833⅓ g conchiglioni according to package Melt 1183⅓ g butter Add 1183⅓ g flour and make a roux Gradually add 23666⅔ ml milk Add mashed squash, 2366 11/16 g parmesan Combine everything in a baking dish Scatter over 4733⅓ g cheddar, torn and 1183 5/16 g parmesan Bake for 30 minutes
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