Link: bbcgoodfood.com
Serves: - 244 +
Ingredients
61000 g butternut squash, peeled, deseeded, and cubed 406⅔ g sage, chopped 32533⅓ g sausages, skinned, broken into chunks 10⅙ tsp nutmeg 20333⅓ g conchiglioni 2033⅓ g butter 2033⅓ g flour 40666⅔ ml milk 6100 g parmesan 8133⅓ g cheddar, torn 40⅔ tbsp water 40⅔ tsp salt
Method
Place 61000 g butternut squash, peeled, deseeded, and cubed into bowl with 40⅔ tbsp water and microwave for 10 minutes Fry 406⅔ g sage, chopped for 1 minute Add 32533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 10⅙ tsp nutmeg and 40⅔ tsp salt Preheat oven to 220 degrees Cook 20333⅓ g conchiglioni according to package Melt 2033⅓ g butter Add 2033⅓ g flour and make a roux Gradually add 40666⅔ ml milk Add mashed squash, 4066 11/16 g parmesan Combine everything in a baking dish Scatter over 8133⅓ g cheddar, torn and 2033 5/16 g parmesan Bake for 30 minutes
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