Link: bbcgoodfood.com
Serves: - 254 +
Ingredients
63500 g butternut squash, peeled, deseeded, and cubed 423⅓ g sage, chopped 33866⅔ g sausages, skinned, broken into chunks 10 7/12 tsp nutmeg 21166⅔ g conchiglioni 2116⅔ g butter 2116⅔ g flour 42333⅓ ml milk 6350 g parmesan 8466⅔ g cheddar, torn 42⅓ tbsp water 42⅓ tsp salt
Method
Place 63500 g butternut squash, peeled, deseeded, and cubed into bowl with 42⅓ tbsp water and microwave for 10 minutes Fry 423⅓ g sage, chopped for 1 minute Add 33866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 10 7/12 tsp nutmeg and 42⅓ tsp salt Preheat oven to 220 degrees Cook 21166⅔ g conchiglioni according to package Melt 2116⅔ g butter Add 2116⅔ g flour and make a roux Gradually add 42333⅓ ml milk Add mashed squash, 4233 5/14 g parmesan Combine everything in a baking dish Scatter over 8466⅔ g cheddar, torn and 2116 9/14 g parmesan Bake for 30 minutes
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