Link: bbcgoodfood.com
Serves: - 146 +
Ingredients
36500 g butternut squash, peeled, deseeded, and cubed 243⅓ g sage, chopped 19466⅔ g sausages, skinned, broken into chunks 6 1/12 tsp nutmeg 12166⅔ g conchiglioni 1216⅔ g butter 1216⅔ g flour 24333⅓ ml milk 3650 g parmesan 4866⅔ g cheddar, torn 24⅓ tbsp water 24⅓ tsp salt
Method
Place 36500 g butternut squash, peeled, deseeded, and cubed into bowl with 24⅓ tbsp water and microwave for 10 minutes Fry 243⅓ g sage, chopped for 1 minute Add 19466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 6 1/12 tsp nutmeg and 24⅓ tsp salt Preheat oven to 220 degrees Cook 12166⅔ g conchiglioni according to package Melt 1216⅔ g butter Add 1216⅔ g flour and make a roux Gradually add 24333⅓ ml milk Add mashed squash, 2433 5/14 g parmesan Combine everything in a baking dish Scatter over 4866⅔ g cheddar, torn and 1216 9/14 g parmesan Bake for 30 minutes
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