Link: bbcgoodfood.com
Serves: - 274 +
Ingredients
68500 g butternut squash, peeled, deseeded, and cubed 456⅔ g sage, chopped 36533⅓ g sausages, skinned, broken into chunks 11 5/12 tsp nutmeg 22833⅓ g conchiglioni 2283⅓ g butter 2283⅓ g flour 45666⅔ ml milk 6850 g parmesan 9133⅓ g cheddar, torn 45⅔ tbsp water 45⅔ tsp salt
Method
Place 68500 g butternut squash, peeled, deseeded, and cubed into bowl with 45⅔ tbsp water and microwave for 10 minutes Fry 456⅔ g sage, chopped for 1 minute Add 36533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 11 5/12 tsp nutmeg and 45⅔ tsp salt Preheat oven to 220 degrees Cook 22833⅓ g conchiglioni according to package Melt 2283⅓ g butter Add 2283⅓ g flour and make a roux Gradually add 45666⅔ ml milk Add mashed squash, 4566 11/16 g parmesan Combine everything in a baking dish Scatter over 9133⅓ g cheddar, torn and 2283 5/16 g parmesan Bake for 30 minutes
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