Link: bbcgoodfood.com
Serves: - 346 +
Ingredients
86500 g butternut squash, peeled, deseeded, and cubed 576⅔ g sage, chopped 46133⅓ g sausages, skinned, broken into chunks 14 5/12 tsp nutmeg 28833⅓ g conchiglioni 2883⅓ g butter 2883⅓ g flour 57666⅔ ml milk 8650 g parmesan 11533⅓ g cheddar, torn 57⅔ tbsp water 57⅔ tsp salt
Method
Place 86500 g butternut squash, peeled, deseeded, and cubed into bowl with 57⅔ tbsp water and microwave for 10 minutes Fry 576⅔ g sage, chopped for 1 minute Add 46133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 14 5/12 tsp nutmeg and 57⅔ tsp salt Preheat oven to 220 degrees Cook 28833⅓ g conchiglioni according to package Melt 2883⅓ g butter Add 2883⅓ g flour and make a roux Gradually add 57666⅔ ml milk Add mashed squash, 5766 9/13 g parmesan Combine everything in a baking dish Scatter over 11533⅓ g cheddar, torn and 2883 4/13 g parmesan Bake for 30 minutes
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