Link: bbcgoodfood.com
Serves: - 199 +
Ingredients
49750 g butternut squash, peeled, deseeded, and cubed 331⅔ g sage, chopped 26533⅓ g sausages, skinned, broken into chunks 8 2/7 tsp nutmeg 16583⅓ g conchiglioni 1658⅓ g butter 1658⅓ g flour 33166⅔ ml milk 4975 g parmesan 6633⅓ g cheddar, torn 33⅙ tbsp water 33⅙ tsp salt
Method
Place 49750 g butternut squash, peeled, deseeded, and cubed into bowl with 33⅙ tbsp water and microwave for 10 minutes Fry 331⅔ g sage, chopped for 1 minute Add 26533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 8 2/7 tsp nutmeg and 33⅙ tsp salt Preheat oven to 220 degrees Cook 16583⅓ g conchiglioni according to package Melt 1658⅓ g butter Add 1658⅓ g flour and make a roux Gradually add 33166⅔ ml milk Add mashed squash, 3316 11/16 g parmesan Combine everything in a baking dish Scatter over 6633⅓ g cheddar, torn and 1658 5/16 g parmesan Bake for 30 minutes
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