Link: bbcgoodfood.com
Serves: - 262 +
Ingredients
65500 g butternut squash, peeled, deseeded, and cubed 436⅔ g sage, chopped 34933⅓ g sausages, skinned, broken into chunks 10 11/12 tsp nutmeg 21833⅓ g conchiglioni 2183⅓ g butter 2183⅓ g flour 43666⅔ ml milk 6550 g parmesan 8733⅓ g cheddar, torn 43⅔ tbsp water 43⅔ tsp salt
Method
Place 65500 g butternut squash, peeled, deseeded, and cubed into bowl with 43⅔ tbsp water and microwave for 10 minutes Fry 436⅔ g sage, chopped for 1 minute Add 34933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 10 11/12 tsp nutmeg and 43⅔ tsp salt Preheat oven to 220 degrees Cook 21833⅓ g conchiglioni according to package Melt 2183⅓ g butter Add 2183⅓ g flour and make a roux Gradually add 43666⅔ ml milk Add mashed squash, 4366 11/16 g parmesan Combine everything in a baking dish Scatter over 8733⅓ g cheddar, torn and 2183 5/16 g parmesan Bake for 30 minutes
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