Link: bbcgoodfood.com
Serves: - 179 +
Ingredients
44750 g butternut squash, peeled, deseeded, and cubed 298⅓ g sage, chopped 23866⅔ g sausages, skinned, broken into chunks 7 6/13 tsp nutmeg 14916⅔ g conchiglioni 1491⅔ g butter 1491⅔ g flour 29833⅓ ml milk 4475 g parmesan 5966⅔ g cheddar, torn 29⅚ tbsp water 29⅚ tsp salt
Method
Place 44750 g butternut squash, peeled, deseeded, and cubed into bowl with 29⅚ tbsp water and microwave for 10 minutes Fry 298⅓ g sage, chopped for 1 minute Add 23866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 7 6/13 tsp nutmeg and 29⅚ tsp salt Preheat oven to 220 degrees Cook 14916⅔ g conchiglioni according to package Melt 1491⅔ g butter Add 1491⅔ g flour and make a roux Gradually add 29833⅓ ml milk Add mashed squash, 2983 5/14 g parmesan Combine everything in a baking dish Scatter over 5966⅔ g cheddar, torn and 1491 9/14 g parmesan Bake for 30 minutes
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