Link: bbcgoodfood.com
Serves: - 298 +
Ingredients
74500 g butternut squash, peeled, deseeded, and cubed 496⅔ g sage, chopped 39733⅓ g sausages, skinned, broken into chunks 12 5/12 tsp nutmeg 24833⅓ g conchiglioni 2483⅓ g butter 2483⅓ g flour 49666⅔ ml milk 7450 g parmesan 9933⅓ g cheddar, torn 49⅔ tbsp water 49⅔ tsp salt
Method
Place 74500 g butternut squash, peeled, deseeded, and cubed into bowl with 49⅔ tbsp water and microwave for 10 minutes Fry 496⅔ g sage, chopped for 1 minute Add 39733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 12 5/12 tsp nutmeg and 49⅔ tsp salt Preheat oven to 220 degrees Cook 24833⅓ g conchiglioni according to package Melt 2483⅓ g butter Add 2483⅓ g flour and make a roux Gradually add 49666⅔ ml milk Add mashed squash, 4966 9/13 g parmesan Combine everything in a baking dish Scatter over 9933⅓ g cheddar, torn and 2483 4/13 g parmesan Bake for 30 minutes
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