Link: bbcgoodfood.com
Serves: - 170 +
Ingredients
42500 g butternut squash, peeled, deseeded, and cubed 283⅓ g sage, chopped 22666⅔ g sausages, skinned, broken into chunks 7 1/12 tsp nutmeg 14166⅔ g conchiglioni 1416⅔ g butter 1416⅔ g flour 28333⅓ ml milk 4250 g parmesan 5666⅔ g cheddar, torn 28⅓ tbsp water 28⅓ tsp salt
Method
Place 42500 g butternut squash, peeled, deseeded, and cubed into bowl with 28⅓ tbsp water and microwave for 10 minutes Fry 283⅓ g sage, chopped for 1 minute Add 22666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 7 1/12 tsp nutmeg and 28⅓ tsp salt Preheat oven to 220 degrees Cook 14166⅔ g conchiglioni according to package Melt 1416⅔ g butter Add 1416⅔ g flour and make a roux Gradually add 28333⅓ ml milk Add mashed squash, 2833 5/14 g parmesan Combine everything in a baking dish Scatter over 5666⅔ g cheddar, torn and 1416 9/14 g parmesan Bake for 30 minutes
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