Link: bbcgoodfood.com
Serves: - 340 +
Ingredients
85000 g butternut squash, peeled, deseeded, and cubed 566⅔ g sage, chopped 45333⅓ g sausages, skinned, broken into chunks 14⅙ tsp nutmeg 28333⅓ g conchiglioni 2833⅓ g butter 2833⅓ g flour 56666⅔ ml milk 8500 g parmesan 11333⅓ g cheddar, torn 56⅔ tbsp water 56⅔ tsp salt
Method
Place 85000 g butternut squash, peeled, deseeded, and cubed into bowl with 56⅔ tbsp water and microwave for 10 minutes Fry 566⅔ g sage, chopped for 1 minute Add 45333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 14⅙ tsp nutmeg and 56⅔ tsp salt Preheat oven to 220 degrees Cook 28333⅓ g conchiglioni according to package Melt 2833⅓ g butter Add 2833⅓ g flour and make a roux Gradually add 56666⅔ ml milk Add mashed squash, 5666 9/13 g parmesan Combine everything in a baking dish Scatter over 11333⅓ g cheddar, torn and 2833 4/13 g parmesan Bake for 30 minutes
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