Link: bbcgoodfood.com
Serves: - 310 +
Ingredients
77500 g butternut squash, peeled, deseeded, and cubed 516⅔ g sage, chopped 41333⅓ g sausages, skinned, broken into chunks 12 11/12 tsp nutmeg 25833⅓ g conchiglioni 2583⅓ g butter 2583⅓ g flour 51666⅔ ml milk 7750 g parmesan 10333⅓ g cheddar, torn 51⅔ tbsp water 51⅔ tsp salt
Method
Place 77500 g butternut squash, peeled, deseeded, and cubed into bowl with 51⅔ tbsp water and microwave for 10 minutes Fry 516⅔ g sage, chopped for 1 minute Add 41333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 12 11/12 tsp nutmeg and 51⅔ tsp salt Preheat oven to 220 degrees Cook 25833⅓ g conchiglioni according to package Melt 2583⅓ g butter Add 2583⅓ g flour and make a roux Gradually add 51666⅔ ml milk Add mashed squash, 5166 9/13 g parmesan Combine everything in a baking dish Scatter over 10333⅓ g cheddar, torn and 2583 4/13 g parmesan Bake for 30 minutes
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