Link: bbcgoodfood.com
Serves: - 166 +
Ingredients
41500 g butternut squash, peeled, deseeded, and cubed 276⅔ g sage, chopped 22133⅓ g sausages, skinned, broken into chunks 6 11/12 tsp nutmeg 13833⅓ g conchiglioni 1383⅓ g butter 1383⅓ g flour 27666⅔ ml milk 4150 g parmesan 5533⅓ g cheddar, torn 27⅔ tbsp water 27⅔ tsp salt
Method
Place 41500 g butternut squash, peeled, deseeded, and cubed into bowl with 27⅔ tbsp water and microwave for 10 minutes Fry 276⅔ g sage, chopped for 1 minute Add 22133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 6 11/12 tsp nutmeg and 27⅔ tsp salt Preheat oven to 220 degrees Cook 13833⅓ g conchiglioni according to package Melt 1383⅓ g butter Add 1383⅓ g flour and make a roux Gradually add 27666⅔ ml milk Add mashed squash, 2766 11/16 g parmesan Combine everything in a baking dish Scatter over 5533⅓ g cheddar, torn and 1383 5/16 g parmesan Bake for 30 minutes
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