Link: bbcgoodfood.com
Serves: - 278 +
Ingredients
69500 g butternut squash, peeled, deseeded, and cubed 463⅓ g sage, chopped 37066⅔ g sausages, skinned, broken into chunks 11 7/12 tsp nutmeg 23166⅔ g conchiglioni 2316⅔ g butter 2316⅔ g flour 46333⅓ ml milk 6950 g parmesan 9266⅔ g cheddar, torn 46⅓ tbsp water 46⅓ tsp salt
Method
Place 69500 g butternut squash, peeled, deseeded, and cubed into bowl with 46⅓ tbsp water and microwave for 10 minutes Fry 463⅓ g sage, chopped for 1 minute Add 37066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 11 7/12 tsp nutmeg and 46⅓ tsp salt Preheat oven to 220 degrees Cook 23166⅔ g conchiglioni according to package Melt 2316⅔ g butter Add 2316⅔ g flour and make a roux Gradually add 46333⅓ ml milk Add mashed squash, 4633 5/14 g parmesan Combine everything in a baking dish Scatter over 9266⅔ g cheddar, torn and 2316 9/14 g parmesan Bake for 30 minutes
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