Link: bbcgoodfood.com
Serves: - 206 +
Ingredients
51500 g butternut squash, peeled, deseeded, and cubed 343⅓ g sage, chopped 27466⅔ g sausages, skinned, broken into chunks 8 7/12 tsp nutmeg 17166⅔ g conchiglioni 1716⅔ g butter 1716⅔ g flour 34333⅓ ml milk 5150 g parmesan 6866⅔ g cheddar, torn 34⅓ tbsp water 34⅓ tsp salt
Method
Place 51500 g butternut squash, peeled, deseeded, and cubed into bowl with 34⅓ tbsp water and microwave for 10 minutes Fry 343⅓ g sage, chopped for 1 minute Add 27466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 8 7/12 tsp nutmeg and 34⅓ tsp salt Preheat oven to 220 degrees Cook 17166⅔ g conchiglioni according to package Melt 1716⅔ g butter Add 1716⅔ g flour and make a roux Gradually add 34333⅓ ml milk Add mashed squash, 3433 5/14 g parmesan Combine everything in a baking dish Scatter over 6866⅔ g cheddar, torn and 1716 9/14 g parmesan Bake for 30 minutes
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