Link: bbcgoodfood.com
Serves: - 328 +
Ingredients
82000 g butternut squash, peeled, deseeded, and cubed 546⅔ g sage, chopped 43733⅓ g sausages, skinned, broken into chunks 13⅔ tsp nutmeg 27333⅓ g conchiglioni 2733⅓ g butter 2733⅓ g flour 54666⅔ ml milk 8200 g parmesan 10933⅓ g cheddar, torn 54⅔ tbsp water 54⅔ tsp salt
Method
Place 82000 g butternut squash, peeled, deseeded, and cubed into bowl with 54⅔ tbsp water and microwave for 10 minutes Fry 546⅔ g sage, chopped for 1 minute Add 43733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 13⅔ tsp nutmeg and 54⅔ tsp salt Preheat oven to 220 degrees Cook 27333⅓ g conchiglioni according to package Melt 2733⅓ g butter Add 2733⅓ g flour and make a roux Gradually add 54666⅔ ml milk Add mashed squash, 5466 9/13 g parmesan Combine everything in a baking dish Scatter over 10933⅓ g cheddar, torn and 2733 4/13 g parmesan Bake for 30 minutes
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