Link: bbcgoodfood.com
Serves: - 314 +
Ingredients
78500 g butternut squash, peeled, deseeded, and cubed 523⅓ g sage, chopped 41866⅔ g sausages, skinned, broken into chunks 13 1/12 tsp nutmeg 26166⅔ g conchiglioni 2616⅔ g butter 2616⅔ g flour 52333⅓ ml milk 7850 g parmesan 10466⅔ g cheddar, torn 52⅓ tbsp water 52⅓ tsp salt
Method
Place 78500 g butternut squash, peeled, deseeded, and cubed into bowl with 52⅓ tbsp water and microwave for 10 minutes Fry 523⅓ g sage, chopped for 1 minute Add 41866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 13 1/12 tsp nutmeg and 52⅓ tsp salt Preheat oven to 220 degrees Cook 26166⅔ g conchiglioni according to package Melt 2616⅔ g butter Add 2616⅔ g flour and make a roux Gradually add 52333⅓ ml milk Add mashed squash, 5233 5/14 g parmesan Combine everything in a baking dish Scatter over 10466⅔ g cheddar, torn and 2616 9/14 g parmesan Bake for 30 minutes
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