Link: bbcgoodfood.com
Serves: - 32 +
Ingredients
8000 g butternut squash, peeled, deseeded, and cubed 53⅓ g sage, chopped 4266⅔ g sausages, skinned, broken into chunks 1⅓ tsp nutmeg 2666⅔ g conchiglioni 266⅔ g butter 266⅔ g flour 5333⅓ ml milk 800 g parmesan 1066⅔ g cheddar, torn 5⅓ tbsp water 5⅓ tsp salt
Method
Place 8000 g butternut squash, peeled, deseeded, and cubed into bowl with 5⅓ tbsp water and microwave for 10 minutes Fry 53⅓ g sage, chopped for 1 minute Add 4266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 1⅓ tsp nutmeg and 5⅓ tsp salt Preheat oven to 220 degrees Cook 2666⅔ g conchiglioni according to package Melt 266⅔ g butter Add 266⅔ g flour and make a roux Gradually add 5333⅓ ml milk Add mashed squash, 533⅓ g parmesan Combine everything in a baking dish Scatter over 1066⅔ g cheddar, torn and 266⅔ g parmesan Bake for 30 minutes
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