Link: bbcgoodfood.com
Serves: - 322 +
Ingredients
80500 g butternut squash, peeled, deseeded, and cubed 536⅔ g sage, chopped 42933⅓ g sausages, skinned, broken into chunks 13 5/12 tsp nutmeg 26833⅓ g conchiglioni 2683⅓ g butter 2683⅓ g flour 53666⅔ ml milk 8050 g parmesan 10733⅓ g cheddar, torn 53⅔ tbsp water 53⅔ tsp salt
Method
Place 80500 g butternut squash, peeled, deseeded, and cubed into bowl with 53⅔ tbsp water and microwave for 10 minutes Fry 536⅔ g sage, chopped for 1 minute Add 42933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 13 5/12 tsp nutmeg and 53⅔ tsp salt Preheat oven to 220 degrees Cook 26833⅓ g conchiglioni according to package Melt 2683⅓ g butter Add 2683⅓ g flour and make a roux Gradually add 53666⅔ ml milk Add mashed squash, 5366 9/13 g parmesan Combine everything in a baking dish Scatter over 10733⅓ g cheddar, torn and 2683 4/13 g parmesan Bake for 30 minutes
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