Link: bbcgoodfood.com
Serves: - 248 +
Ingredients
62000 g butternut squash, peeled, deseeded, and cubed 413⅓ g sage, chopped 33066⅔ g sausages, skinned, broken into chunks 10⅓ tsp nutmeg 20666⅔ g conchiglioni 2066⅔ g butter 2066⅔ g flour 41333⅓ ml milk 6200 g parmesan 8266⅔ g cheddar, torn 41⅓ tbsp water 41⅓ tsp salt
Method
Place 62000 g butternut squash, peeled, deseeded, and cubed into bowl with 41⅓ tbsp water and microwave for 10 minutes Fry 413⅓ g sage, chopped for 1 minute Add 33066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 10⅓ tsp nutmeg and 41⅓ tsp salt Preheat oven to 220 degrees Cook 20666⅔ g conchiglioni according to package Melt 2066⅔ g butter Add 2066⅔ g flour and make a roux Gradually add 41333⅓ ml milk Add mashed squash, 4133 5/14 g parmesan Combine everything in a baking dish Scatter over 8266⅔ g cheddar, torn and 2066 9/14 g parmesan Bake for 30 minutes
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