Link: bbcgoodfood.com
Serves: - 268 +
Ingredients
67000 g butternut squash, peeled, deseeded, and cubed 446⅔ g sage, chopped 35733⅓ g sausages, skinned, broken into chunks 11⅙ tsp nutmeg 22333⅓ g conchiglioni 2233⅓ g butter 2233⅓ g flour 44666⅔ ml milk 6700 g parmesan 8933⅓ g cheddar, torn 44⅔ tbsp water 44⅔ tsp salt
Method
Place 67000 g butternut squash, peeled, deseeded, and cubed into bowl with 44⅔ tbsp water and microwave for 10 minutes Fry 446⅔ g sage, chopped for 1 minute Add 35733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 11⅙ tsp nutmeg and 44⅔ tsp salt Preheat oven to 220 degrees Cook 22333⅓ g conchiglioni according to package Melt 2233⅓ g butter Add 2233⅓ g flour and make a roux Gradually add 44666⅔ ml milk Add mashed squash, 4466 11/16 g parmesan Combine everything in a baking dish Scatter over 8933⅓ g cheddar, torn and 2233 5/16 g parmesan Bake for 30 minutes
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