Link: bbcgoodfood.com
Serves: - 296 +
Ingredients
74000 g butternut squash, peeled, deseeded, and cubed 493⅓ g sage, chopped 39466⅔ g sausages, skinned, broken into chunks 12⅓ tsp nutmeg 24666⅔ g conchiglioni 2466⅔ g butter 2466⅔ g flour 49333⅓ ml milk 7400 g parmesan 9866⅔ g cheddar, torn 49⅓ tbsp water 49⅓ tsp salt
Method
Place 74000 g butternut squash, peeled, deseeded, and cubed into bowl with 49⅓ tbsp water and microwave for 10 minutes Fry 493⅓ g sage, chopped for 1 minute Add 39466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 12⅓ tsp nutmeg and 49⅓ tsp salt Preheat oven to 220 degrees Cook 24666⅔ g conchiglioni according to package Melt 2466⅔ g butter Add 2466⅔ g flour and make a roux Gradually add 49333⅓ ml milk Add mashed squash, 4933 5/14 g parmesan Combine everything in a baking dish Scatter over 9866⅔ g cheddar, torn and 2466 9/14 g parmesan Bake for 30 minutes
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