Link: bbcgoodfood.com
Serves: - 196 +
Ingredients
49000 g butternut squash, peeled, deseeded, and cubed 326⅔ g sage, chopped 26133⅓ g sausages, skinned, broken into chunks 8⅙ tsp nutmeg 16333⅓ g conchiglioni 1633⅓ g butter 1633⅓ g flour 32666⅔ ml milk 4900 g parmesan 6533⅓ g cheddar, torn 32⅔ tbsp water 32⅔ tsp salt
Method
Place 49000 g butternut squash, peeled, deseeded, and cubed into bowl with 32⅔ tbsp water and microwave for 10 minutes Fry 326⅔ g sage, chopped for 1 minute Add 26133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 8⅙ tsp nutmeg and 32⅔ tsp salt Preheat oven to 220 degrees Cook 16333⅓ g conchiglioni according to package Melt 1633⅓ g butter Add 1633⅓ g flour and make a roux Gradually add 32666⅔ ml milk Add mashed squash, 3266 11/16 g parmesan Combine everything in a baking dish Scatter over 6533⅓ g cheddar, torn and 1633 5/16 g parmesan Bake for 30 minutes
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