Link: bbcgoodfood.com
Serves: - 178 +
Ingredients
44500 g butternut squash, peeled, deseeded, and cubed 296⅔ g sage, chopped 23733⅓ g sausages, skinned, broken into chunks 7 5/12 tsp nutmeg 14833⅓ g conchiglioni 1483⅓ g butter 1483⅓ g flour 29666⅔ ml milk 4450 g parmesan 5933⅓ g cheddar, torn 29⅔ tbsp water 29⅔ tsp salt
Method
Place 44500 g butternut squash, peeled, deseeded, and cubed into bowl with 29⅔ tbsp water and microwave for 10 minutes Fry 296⅔ g sage, chopped for 1 minute Add 23733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 7 5/12 tsp nutmeg and 29⅔ tsp salt Preheat oven to 220 degrees Cook 14833⅓ g conchiglioni according to package Melt 1483⅓ g butter Add 1483⅓ g flour and make a roux Gradually add 29666⅔ ml milk Add mashed squash, 2966 11/16 g parmesan Combine everything in a baking dish Scatter over 5933⅓ g cheddar, torn and 1483 5/16 g parmesan Bake for 30 minutes
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