Link: bbcgoodfood.com
Serves: - 194 +
Ingredients
48500 g butternut squash, peeled, deseeded, and cubed 323⅓ g sage, chopped 25866⅔ g sausages, skinned, broken into chunks 8 1/12 tsp nutmeg 16166⅔ g conchiglioni 1616⅔ g butter 1616⅔ g flour 32333⅓ ml milk 4850 g parmesan 6466⅔ g cheddar, torn 32⅓ tbsp water 32⅓ tsp salt
Method
Place 48500 g butternut squash, peeled, deseeded, and cubed into bowl with 32⅓ tbsp water and microwave for 10 minutes Fry 323⅓ g sage, chopped for 1 minute Add 25866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 8 1/12 tsp nutmeg and 32⅓ tsp salt Preheat oven to 220 degrees Cook 16166⅔ g conchiglioni according to package Melt 1616⅔ g butter Add 1616⅔ g flour and make a roux Gradually add 32333⅓ ml milk Add mashed squash, 3233 5/14 g parmesan Combine everything in a baking dish Scatter over 6466⅔ g cheddar, torn and 1616 9/14 g parmesan Bake for 30 minutes
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