Link: bbcgoodfood.com
Serves: - 208 +
Ingredients
52000 g butternut squash, peeled, deseeded, and cubed 346⅔ g sage, chopped 27733⅓ g sausages, skinned, broken into chunks 8⅔ tsp nutmeg 17333⅓ g conchiglioni 1733⅓ g butter 1733⅓ g flour 34666⅔ ml milk 5200 g parmesan 6933⅓ g cheddar, torn 34⅔ tbsp water 34⅔ tsp salt
Method
Place 52000 g butternut squash, peeled, deseeded, and cubed into bowl with 34⅔ tbsp water and microwave for 10 minutes Fry 346⅔ g sage, chopped for 1 minute Add 27733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 8⅔ tsp nutmeg and 34⅔ tsp salt Preheat oven to 220 degrees Cook 17333⅓ g conchiglioni according to package Melt 1733⅓ g butter Add 1733⅓ g flour and make a roux Gradually add 34666⅔ ml milk Add mashed squash, 3466 11/16 g parmesan Combine everything in a baking dish Scatter over 6933⅓ g cheddar, torn and 1733 5/16 g parmesan Bake for 30 minutes
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