Link: bbcgoodfood.com
Serves: - 224 +
Ingredients
56000 g butternut squash, peeled, deseeded, and cubed 373⅓ g sage, chopped 29866⅔ g sausages, skinned, broken into chunks 9⅓ tsp nutmeg 18666⅔ g conchiglioni 1866⅔ g butter 1866⅔ g flour 37333⅓ ml milk 5600 g parmesan 7466⅔ g cheddar, torn 37⅓ tbsp water 37⅓ tsp salt
Method
Place 56000 g butternut squash, peeled, deseeded, and cubed into bowl with 37⅓ tbsp water and microwave for 10 minutes Fry 373⅓ g sage, chopped for 1 minute Add 29866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 9⅓ tsp nutmeg and 37⅓ tsp salt Preheat oven to 220 degrees Cook 18666⅔ g conchiglioni according to package Melt 1866⅔ g butter Add 1866⅔ g flour and make a roux Gradually add 37333⅓ ml milk Add mashed squash, 3733 5/14 g parmesan Combine everything in a baking dish Scatter over 7466⅔ g cheddar, torn and 1866 9/14 g parmesan Bake for 30 minutes
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