Link: bbcgoodfood.com
Serves: - 184 +
Ingredients
46000 g butternut squash, peeled, deseeded, and cubed 306⅔ g sage, chopped 24533⅓ g sausages, skinned, broken into chunks 7⅔ tsp nutmeg 15333⅓ g conchiglioni 1533⅓ g butter 1533⅓ g flour 30666⅔ ml milk 4600 g parmesan 6133⅓ g cheddar, torn 30⅔ tbsp water 30⅔ tsp salt
Method
Place 46000 g butternut squash, peeled, deseeded, and cubed into bowl with 30⅔ tbsp water and microwave for 10 minutes Fry 306⅔ g sage, chopped for 1 minute Add 24533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 7⅔ tsp nutmeg and 30⅔ tsp salt Preheat oven to 220 degrees Cook 15333⅓ g conchiglioni according to package Melt 1533⅓ g butter Add 1533⅓ g flour and make a roux Gradually add 30666⅔ ml milk Add mashed squash, 3066 11/16 g parmesan Combine everything in a baking dish Scatter over 6133⅓ g cheddar, torn and 1533 5/16 g parmesan Bake for 30 minutes
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