Link: bbcgoodfood.com
Serves: - 236 +
Ingredients
59000 g butternut squash, peeled, deseeded, and cubed 393⅓ g sage, chopped 31466⅔ g sausages, skinned, broken into chunks 9⅚ tsp nutmeg 19666⅔ g conchiglioni 1966⅔ g butter 1966⅔ g flour 39333⅓ ml milk 5900 g parmesan 7866⅔ g cheddar, torn 39⅓ tbsp water 39⅓ tsp salt
Method
Place 59000 g butternut squash, peeled, deseeded, and cubed into bowl with 39⅓ tbsp water and microwave for 10 minutes Fry 393⅓ g sage, chopped for 1 minute Add 31466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 9⅚ tsp nutmeg and 39⅓ tsp salt Preheat oven to 220 degrees Cook 19666⅔ g conchiglioni according to package Melt 1966⅔ g butter Add 1966⅔ g flour and make a roux Gradually add 39333⅓ ml milk Add mashed squash, 3933 5/14 g parmesan Combine everything in a baking dish Scatter over 7866⅔ g cheddar, torn and 1966 9/14 g parmesan Bake for 30 minutes
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