Link: bbcgoodfood.com
Serves: - 304 +
Ingredients
76000 g butternut squash, peeled, deseeded, and cubed 506⅔ g sage, chopped 40533⅓ g sausages, skinned, broken into chunks 12⅔ tsp nutmeg 25333⅓ g conchiglioni 2533⅓ g butter 2533⅓ g flour 50666⅔ ml milk 7600 g parmesan 10133⅓ g cheddar, torn 50⅔ tbsp water 50⅔ tsp salt
Method
Place 76000 g butternut squash, peeled, deseeded, and cubed into bowl with 50⅔ tbsp water and microwave for 10 minutes Fry 506⅔ g sage, chopped for 1 minute Add 40533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 12⅔ tsp nutmeg and 50⅔ tsp salt Preheat oven to 220 degrees Cook 25333⅓ g conchiglioni according to package Melt 2533⅓ g butter Add 2533⅓ g flour and make a roux Gradually add 50666⅔ ml milk Add mashed squash, 5066 9/13 g parmesan Combine everything in a baking dish Scatter over 10133⅓ g cheddar, torn and 2533 4/13 g parmesan Bake for 30 minutes
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