Link: bbcgoodfood.com
Serves: - 316 +
Ingredients
79000 g butternut squash, peeled, deseeded, and cubed 526⅔ g sage, chopped 42133⅓ g sausages, skinned, broken into chunks 13⅙ tsp nutmeg 26333⅓ g conchiglioni 2633⅓ g butter 2633⅓ g flour 52666⅔ ml milk 7900 g parmesan 10533⅓ g cheddar, torn 52⅔ tbsp water 52⅔ tsp salt
Method
Place 79000 g butternut squash, peeled, deseeded, and cubed into bowl with 52⅔ tbsp water and microwave for 10 minutes Fry 526⅔ g sage, chopped for 1 minute Add 42133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 13⅙ tsp nutmeg and 52⅔ tsp salt Preheat oven to 220 degrees Cook 26333⅓ g conchiglioni according to package Melt 2633⅓ g butter Add 2633⅓ g flour and make a roux Gradually add 52666⅔ ml milk Add mashed squash, 5266 9/13 g parmesan Combine everything in a baking dish Scatter over 10533⅓ g cheddar, torn and 2633 4/13 g parmesan Bake for 30 minutes
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