Link: bbcgoodfood.com
Serves: - 158 +
Ingredients
39500 g butternut squash, peeled, deseeded, and cubed 263⅓ g sage, chopped 21066⅔ g sausages, skinned, broken into chunks 6 7/12 tsp nutmeg 13166⅔ g conchiglioni 1316⅔ g butter 1316⅔ g flour 26333⅓ ml milk 3950 g parmesan 5266⅔ g cheddar, torn 26⅓ tbsp water 26⅓ tsp salt
Method
Place 39500 g butternut squash, peeled, deseeded, and cubed into bowl with 26⅓ tbsp water and microwave for 10 minutes Fry 263⅓ g sage, chopped for 1 minute Add 21066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 6 7/12 tsp nutmeg and 26⅓ tsp salt Preheat oven to 220 degrees Cook 13166⅔ g conchiglioni according to package Melt 1316⅔ g butter Add 1316⅔ g flour and make a roux Gradually add 26333⅓ ml milk Add mashed squash, 2633 5/14 g parmesan Combine everything in a baking dish Scatter over 5266⅔ g cheddar, torn and 1316 9/14 g parmesan Bake for 30 minutes
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