Link: bbcgoodfood.com
Serves: - 218 +
Ingredients
54500 g butternut squash, peeled, deseeded, and cubed 363⅓ g sage, chopped 29066⅔ g sausages, skinned, broken into chunks 9 1/12 tsp nutmeg 18166⅔ g conchiglioni 1816⅔ g butter 1816⅔ g flour 36333⅓ ml milk 5450 g parmesan 7266⅔ g cheddar, torn 36⅓ tbsp water 36⅓ tsp salt
Method
Place 54500 g butternut squash, peeled, deseeded, and cubed into bowl with 36⅓ tbsp water and microwave for 10 minutes Fry 363⅓ g sage, chopped for 1 minute Add 29066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 9 1/12 tsp nutmeg and 36⅓ tsp salt Preheat oven to 220 degrees Cook 18166⅔ g conchiglioni according to package Melt 1816⅔ g butter Add 1816⅔ g flour and make a roux Gradually add 36333⅓ ml milk Add mashed squash, 3633 5/14 g parmesan Combine everything in a baking dish Scatter over 7266⅔ g cheddar, torn and 1816 9/14 g parmesan Bake for 30 minutes
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