Link: bbcgoodfood.com
Serves: - 226 +
Ingredients
56500 g butternut squash, peeled, deseeded, and cubed 376⅔ g sage, chopped 30133⅓ g sausages, skinned, broken into chunks 9 5/12 tsp nutmeg 18833⅓ g conchiglioni 1883⅓ g butter 1883⅓ g flour 37666⅔ ml milk 5650 g parmesan 7533⅓ g cheddar, torn 37⅔ tbsp water 37⅔ tsp salt
Method
Place 56500 g butternut squash, peeled, deseeded, and cubed into bowl with 37⅔ tbsp water and microwave for 10 minutes Fry 376⅔ g sage, chopped for 1 minute Add 30133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 9 5/12 tsp nutmeg and 37⅔ tsp salt Preheat oven to 220 degrees Cook 18833⅓ g conchiglioni according to package Melt 1883⅓ g butter Add 1883⅓ g flour and make a roux Gradually add 37666⅔ ml milk Add mashed squash, 3766 11/16 g parmesan Combine everything in a baking dish Scatter over 7533⅓ g cheddar, torn and 1883 5/16 g parmesan Bake for 30 minutes
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