Link: bbcgoodfood.com
Serves: - 238 +
Ingredients
59500 g butternut squash, peeled, deseeded, and cubed 396⅔ g sage, chopped 31733⅓ g sausages, skinned, broken into chunks 9 11/12 tsp nutmeg 19833⅓ g conchiglioni 1983⅓ g butter 1983⅓ g flour 39666⅔ ml milk 5950 g parmesan 7933⅓ g cheddar, torn 39⅔ tbsp water 39⅔ tsp salt
Method
Place 59500 g butternut squash, peeled, deseeded, and cubed into bowl with 39⅔ tbsp water and microwave for 10 minutes Fry 396⅔ g sage, chopped for 1 minute Add 31733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 9 11/12 tsp nutmeg and 39⅔ tsp salt Preheat oven to 220 degrees Cook 19833⅓ g conchiglioni according to package Melt 1983⅓ g butter Add 1983⅓ g flour and make a roux Gradually add 39666⅔ ml milk Add mashed squash, 3966 11/16 g parmesan Combine everything in a baking dish Scatter over 7933⅓ g cheddar, torn and 1983 5/16 g parmesan Bake for 30 minutes
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