Link: bbcgoodfood.com
Serves: - 292 +
Ingredients
73000 g butternut squash, peeled, deseeded, and cubed 486⅔ g sage, chopped 38933⅓ g sausages, skinned, broken into chunks 12⅙ tsp nutmeg 24333⅓ g conchiglioni 2433⅓ g butter 2433⅓ g flour 48666⅔ ml milk 7300 g parmesan 9733⅓ g cheddar, torn 48⅔ tbsp water 48⅔ tsp salt
Method
Place 73000 g butternut squash, peeled, deseeded, and cubed into bowl with 48⅔ tbsp water and microwave for 10 minutes Fry 486⅔ g sage, chopped for 1 minute Add 38933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 12⅙ tsp nutmeg and 48⅔ tsp salt Preheat oven to 220 degrees Cook 24333⅓ g conchiglioni according to package Melt 2433⅓ g butter Add 2433⅓ g flour and make a roux Gradually add 48666⅔ ml milk Add mashed squash, 4866 9/13 g parmesan Combine everything in a baking dish Scatter over 9733⅓ g cheddar, torn and 2433 4/13 g parmesan Bake for 30 minutes
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