Link: bbcgoodfood.com
Serves: - 148 +
Ingredients
37000 g butternut squash, peeled, deseeded, and cubed 246⅔ g sage, chopped 19733⅓ g sausages, skinned, broken into chunks 6⅙ tsp nutmeg 12333⅓ g conchiglioni 1233⅓ g butter 1233⅓ g flour 24666⅔ ml milk 3700 g parmesan 4933⅓ g cheddar, torn 24⅔ tbsp water 24⅔ tsp salt
Method
Place 37000 g butternut squash, peeled, deseeded, and cubed into bowl with 24⅔ tbsp water and microwave for 10 minutes Fry 246⅔ g sage, chopped for 1 minute Add 19733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 6⅙ tsp nutmeg and 24⅔ tsp salt Preheat oven to 220 degrees Cook 12333⅓ g conchiglioni according to package Melt 1233⅓ g butter Add 1233⅓ g flour and make a roux Gradually add 24666⅔ ml milk Add mashed squash, 2466 11/16 g parmesan Combine everything in a baking dish Scatter over 4933⅓ g cheddar, torn and 1233 5/16 g parmesan Bake for 30 minutes
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