Link: bbcgoodfood.com
Serves: - 334 +
Ingredients
83500 g butternut squash, peeled, deseeded, and cubed 556⅔ g sage, chopped 44533⅓ g sausages, skinned, broken into chunks 13 11/12 tsp nutmeg 27833⅓ g conchiglioni 2783⅓ g butter 2783⅓ g flour 55666⅔ ml milk 8350 g parmesan 11133⅓ g cheddar, torn 55⅔ tbsp water 55⅔ tsp salt
Method
Place 83500 g butternut squash, peeled, deseeded, and cubed into bowl with 55⅔ tbsp water and microwave for 10 minutes Fry 556⅔ g sage, chopped for 1 minute Add 44533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 13 11/12 tsp nutmeg and 55⅔ tsp salt Preheat oven to 220 degrees Cook 27833⅓ g conchiglioni according to package Melt 2783⅓ g butter Add 2783⅓ g flour and make a roux Gradually add 55666⅔ ml milk Add mashed squash, 5566 9/13 g parmesan Combine everything in a baking dish Scatter over 11133⅓ g cheddar, torn and 2783 4/13 g parmesan Bake for 30 minutes
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