Link: bbcgoodfood.com
Serves: - 320 +
Ingredients
80000 g butternut squash, peeled, deseeded, and cubed 533⅓ g sage, chopped 42666⅔ g sausages, skinned, broken into chunks 13⅓ tsp nutmeg 26666⅔ g conchiglioni 2666⅔ g butter 2666⅔ g flour 53333⅓ ml milk 8000 g parmesan 10666⅔ g cheddar, torn 53⅓ tbsp water 53⅓ tsp salt
Method
Place 80000 g butternut squash, peeled, deseeded, and cubed into bowl with 53⅓ tbsp water and microwave for 10 minutes Fry 533⅓ g sage, chopped for 1 minute Add 42666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 13⅓ tsp nutmeg and 53⅓ tsp salt Preheat oven to 220 degrees Cook 26666⅔ g conchiglioni according to package Melt 2666⅔ g butter Add 2666⅔ g flour and make a roux Gradually add 53333⅓ ml milk Add mashed squash, 5333 5/14 g parmesan Combine everything in a baking dish Scatter over 10666⅔ g cheddar, torn and 2666 9/14 g parmesan Bake for 30 minutes
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