Link: bbcgoodfood.com
Serves: - 215 +
Ingredients
53750 g butternut squash, peeled, deseeded, and cubed 358⅓ g sage, chopped 28666⅔ g sausages, skinned, broken into chunks 8 15/16 tsp nutmeg 17916⅔ g conchiglioni 1791⅔ g butter 1791⅔ g flour 35833⅓ ml milk 5375 g parmesan 7166⅔ g cheddar, torn 35⅚ tbsp water 35⅚ tsp salt
Method
Place 53750 g butternut squash, peeled, deseeded, and cubed into bowl with 35⅚ tbsp water and microwave for 10 minutes Fry 358⅓ g sage, chopped for 1 minute Add 28666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 8 15/16 tsp nutmeg and 35⅚ tsp salt Preheat oven to 220 degrees Cook 17916⅔ g conchiglioni according to package Melt 1791⅔ g butter Add 1791⅔ g flour and make a roux Gradually add 35833⅓ ml milk Add mashed squash, 3583 5/14 g parmesan Combine everything in a baking dish Scatter over 7166⅔ g cheddar, torn and 1791 9/14 g parmesan Bake for 30 minutes
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