Link: bbcgoodfood.com
Serves: - 295 +
Ingredients
73750 g butternut squash, peeled, deseeded, and cubed 491⅔ g sage, chopped 39333⅓ g sausages, skinned, broken into chunks 12 2/7 tsp nutmeg 24583⅓ g conchiglioni 2458⅓ g butter 2458⅓ g flour 49166⅔ ml milk 7375 g parmesan 9833⅓ g cheddar, torn 49⅙ tbsp water 49⅙ tsp salt
Method
Place 73750 g butternut squash, peeled, deseeded, and cubed into bowl with 49⅙ tbsp water and microwave for 10 minutes Fry 491⅔ g sage, chopped for 1 minute Add 39333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 12 2/7 tsp nutmeg and 49⅙ tsp salt Preheat oven to 220 degrees Cook 24583⅓ g conchiglioni according to package Melt 2458⅓ g butter Add 2458⅓ g flour and make a roux Gradually add 49166⅔ ml milk Add mashed squash, 4916 9/13 g parmesan Combine everything in a baking dish Scatter over 9833⅓ g cheddar, torn and 2458 4/13 g parmesan Bake for 30 minutes
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