Link: bbcgoodfood.com
Serves: - 211 +
Ingredients
52750 g butternut squash, peeled, deseeded, and cubed 351⅔ g sage, chopped 28133⅓ g sausages, skinned, broken into chunks 8 11/14 tsp nutmeg 17583⅓ g conchiglioni 1758⅓ g butter 1758⅓ g flour 35166⅔ ml milk 5275 g parmesan 7033⅓ g cheddar, torn 35⅙ tbsp water 35⅙ tsp salt
Method
Place 52750 g butternut squash, peeled, deseeded, and cubed into bowl with 35⅙ tbsp water and microwave for 10 minutes Fry 351⅔ g sage, chopped for 1 minute Add 28133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 8 11/14 tsp nutmeg and 35⅙ tsp salt Preheat oven to 220 degrees Cook 17583⅓ g conchiglioni according to package Melt 1758⅓ g butter Add 1758⅓ g flour and make a roux Gradually add 35166⅔ ml milk Add mashed squash, 3516 11/16 g parmesan Combine everything in a baking dish Scatter over 7033⅓ g cheddar, torn and 1758 5/16 g parmesan Bake for 30 minutes
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