Link: bbcgoodfood.com
Serves: - 344 +
Ingredients
86000 g butternut squash, peeled, deseeded, and cubed 573⅓ g sage, chopped 45866⅔ g sausages, skinned, broken into chunks 14⅓ tsp nutmeg 28666⅔ g conchiglioni 2866⅔ g butter 2866⅔ g flour 57333⅓ ml milk 8600 g parmesan 11466⅔ g cheddar, torn 57⅓ tbsp water 57⅓ tsp salt
Method
Place 86000 g butternut squash, peeled, deseeded, and cubed into bowl with 57⅓ tbsp water and microwave for 10 minutes Fry 573⅓ g sage, chopped for 1 minute Add 45866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 14⅓ tsp nutmeg and 57⅓ tsp salt Preheat oven to 220 degrees Cook 28666⅔ g conchiglioni according to package Melt 2866⅔ g butter Add 2866⅔ g flour and make a roux Gradually add 57333⅓ ml milk Add mashed squash, 5733 4/11 g parmesan Combine everything in a baking dish Scatter over 11466⅔ g cheddar, torn and 2866 7/11 g parmesan Bake for 30 minutes
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