Link: bbcgoodfood.com
Serves: - 272 +
Ingredients
68000 g butternut squash, peeled, deseeded, and cubed 453⅓ g sage, chopped 36266⅔ g sausages, skinned, broken into chunks 11⅓ tsp nutmeg 22666⅔ g conchiglioni 2266⅔ g butter 2266⅔ g flour 45333⅓ ml milk 6800 g parmesan 9066⅔ g cheddar, torn 45⅓ tbsp water 45⅓ tsp salt
Method
Place 68000 g butternut squash, peeled, deseeded, and cubed into bowl with 45⅓ tbsp water and microwave for 10 minutes Fry 453⅓ g sage, chopped for 1 minute Add 36266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 11⅓ tsp nutmeg and 45⅓ tsp salt Preheat oven to 220 degrees Cook 22666⅔ g conchiglioni according to package Melt 2266⅔ g butter Add 2266⅔ g flour and make a roux Gradually add 45333⅓ ml milk Add mashed squash, 4533 5/14 g parmesan Combine everything in a baking dish Scatter over 9066⅔ g cheddar, torn and 2266 9/14 g parmesan Bake for 30 minutes
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