Link: bbcgoodfood.com
Serves: - 212 +
Ingredients
53000 g butternut squash, peeled, deseeded, and cubed 353⅓ g sage, chopped 28266⅔ g sausages, skinned, broken into chunks 8⅚ tsp nutmeg 17666⅔ g conchiglioni 1766⅔ g butter 1766⅔ g flour 35333⅓ ml milk 5300 g parmesan 7066⅔ g cheddar, torn 35⅓ tbsp water 35⅓ tsp salt
Method
Place 53000 g butternut squash, peeled, deseeded, and cubed into bowl with 35⅓ tbsp water and microwave for 10 minutes Fry 353⅓ g sage, chopped for 1 minute Add 28266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 8⅚ tsp nutmeg and 35⅓ tsp salt Preheat oven to 220 degrees Cook 17666⅔ g conchiglioni according to package Melt 1766⅔ g butter Add 1766⅔ g flour and make a roux Gradually add 35333⅓ ml milk Add mashed squash, 3533 5/14 g parmesan Combine everything in a baking dish Scatter over 7066⅔ g cheddar, torn and 1766 9/14 g parmesan Bake for 30 minutes
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