Link: bbcgoodfood.com
Serves: - 286 +
Ingredients
71500 g butternut squash, peeled, deseeded, and cubed 476⅔ g sage, chopped 38133⅓ g sausages, skinned, broken into chunks 11 11/12 tsp nutmeg 23833⅓ g conchiglioni 2383⅓ g butter 2383⅓ g flour 47666⅔ ml milk 7150 g parmesan 9533⅓ g cheddar, torn 47⅔ tbsp water 47⅔ tsp salt
Method
Place 71500 g butternut squash, peeled, deseeded, and cubed into bowl with 47⅔ tbsp water and microwave for 10 minutes Fry 476⅔ g sage, chopped for 1 minute Add 38133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 11 11/12 tsp nutmeg and 47⅔ tsp salt Preheat oven to 220 degrees Cook 23833⅓ g conchiglioni according to package Melt 2383⅓ g butter Add 2383⅓ g flour and make a roux Gradually add 47666⅔ ml milk Add mashed squash, 4766 9/13 g parmesan Combine everything in a baking dish Scatter over 9533⅓ g cheddar, torn and 2383 4/13 g parmesan Bake for 30 minutes
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