Link: bbcgoodfood.com
Serves: - 232 +
Ingredients
58000 g butternut squash, peeled, deseeded, and cubed 386⅔ g sage, chopped 30933⅓ g sausages, skinned, broken into chunks 9⅔ tsp nutmeg 19333⅓ g conchiglioni 1933⅓ g butter 1933⅓ g flour 38666⅔ ml milk 5800 g parmesan 7733⅓ g cheddar, torn 38⅔ tbsp water 38⅔ tsp salt
Method
Place 58000 g butternut squash, peeled, deseeded, and cubed into bowl with 38⅔ tbsp water and microwave for 10 minutes Fry 386⅔ g sage, chopped for 1 minute Add 30933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 9⅔ tsp nutmeg and 38⅔ tsp salt Preheat oven to 220 degrees Cook 19333⅓ g conchiglioni according to package Melt 1933⅓ g butter Add 1933⅓ g flour and make a roux Gradually add 38666⅔ ml milk Add mashed squash, 3866 11/16 g parmesan Combine everything in a baking dish Scatter over 7733⅓ g cheddar, torn and 1933 5/16 g parmesan Bake for 30 minutes
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