Link: bbcgoodfood.com
Serves: - 23 +
Ingredients
5750 g butternut squash, peeled, deseeded, and cubed 38⅓ g sage, chopped 3066⅔ g sausages, skinned, broken into chunks 15/16 tsp nutmeg 1916⅔ g conchiglioni 191⅔ g butter 191⅔ g flour 3833⅓ ml milk 575 g parmesan 766⅔ g cheddar, torn 3⅚ tbsp water 3⅚ tsp salt
Method
Place 5750 g butternut squash, peeled, deseeded, and cubed into bowl with 3⅚ tbsp water and microwave for 10 minutes Fry 38⅓ g sage, chopped for 1 minute Add 3066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 15/16 tsp nutmeg and 3⅚ tsp salt Preheat oven to 220 degrees Cook 1916⅔ g conchiglioni according to package Melt 191⅔ g butter Add 191⅔ g flour and make a roux Gradually add 3833⅓ ml milk Add mashed squash, 383⅓ g parmesan Combine everything in a baking dish Scatter over 766⅔ g cheddar, torn and 191⅔ g parmesan Bake for 30 minutes
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