Link: bbcgoodfood.com
Serves: - 214 +
Ingredients
53500 g butternut squash, peeled, deseeded, and cubed 356⅔ g sage, chopped 28533⅓ g sausages, skinned, broken into chunks 8 11/12 tsp nutmeg 17833⅓ g conchiglioni 1783⅓ g butter 1783⅓ g flour 35666⅔ ml milk 5350 g parmesan 7133⅓ g cheddar, torn 35⅔ tbsp water 35⅔ tsp salt
Method
Place 53500 g butternut squash, peeled, deseeded, and cubed into bowl with 35⅔ tbsp water and microwave for 10 minutes Fry 356⅔ g sage, chopped for 1 minute Add 28533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 8 11/12 tsp nutmeg and 35⅔ tsp salt Preheat oven to 220 degrees Cook 17833⅓ g conchiglioni according to package Melt 1783⅓ g butter Add 1783⅓ g flour and make a roux Gradually add 35666⅔ ml milk Add mashed squash, 3566 11/16 g parmesan Combine everything in a baking dish Scatter over 7133⅓ g cheddar, torn and 1783 5/16 g parmesan Bake for 30 minutes
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