Link: bbcgoodfood.com
Serves: - 202 +
Ingredients
50500 g butternut squash, peeled, deseeded, and cubed 336⅔ g sage, chopped 26933⅓ g sausages, skinned, broken into chunks 8 5/12 tsp nutmeg 16833⅓ g conchiglioni 1683⅓ g butter 1683⅓ g flour 33666⅔ ml milk 5050 g parmesan 6733⅓ g cheddar, torn 33⅔ tbsp water 33⅔ tsp salt
Method
Place 50500 g butternut squash, peeled, deseeded, and cubed into bowl with 33⅔ tbsp water and microwave for 10 minutes Fry 336⅔ g sage, chopped for 1 minute Add 26933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 8 5/12 tsp nutmeg and 33⅔ tsp salt Preheat oven to 220 degrees Cook 16833⅓ g conchiglioni according to package Melt 1683⅓ g butter Add 1683⅓ g flour and make a roux Gradually add 33666⅔ ml milk Add mashed squash, 3366 11/16 g parmesan Combine everything in a baking dish Scatter over 6733⅓ g cheddar, torn and 1683 5/16 g parmesan Bake for 30 minutes
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