Link: bbcgoodfood.com
Serves: - 26 +
Ingredients
6500 g butternut squash, peeled, deseeded, and cubed 43⅓ g sage, chopped 3466⅔ g sausages, skinned, broken into chunks 1 1/12 tsp nutmeg 2166⅔ g conchiglioni 216⅔ g butter 216⅔ g flour 4333⅓ ml milk 650 g parmesan 866⅔ g cheddar, torn 4⅓ tbsp water 4⅓ tsp salt
Method
Place 6500 g butternut squash, peeled, deseeded, and cubed into bowl with 4⅓ tbsp water and microwave for 10 minutes Fry 43⅓ g sage, chopped for 1 minute Add 3466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 1 1/12 tsp nutmeg and 4⅓ tsp salt Preheat oven to 220 degrees Cook 2166⅔ g conchiglioni according to package Melt 216⅔ g butter Add 216⅔ g flour and make a roux Gradually add 4333⅓ ml milk Add mashed squash, 433⅓ g parmesan Combine everything in a baking dish Scatter over 866⅔ g cheddar, torn and 216⅔ g parmesan Bake for 30 minutes
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