Link: bbcgoodfood.com
Serves: - 35 +
Ingredients
8750 g butternut squash, peeled, deseeded, and cubed 58⅓ g sage, chopped 4666⅔ g sausages, skinned, broken into chunks 1 6/13 tsp nutmeg 2916⅔ g conchiglioni 291⅔ g butter 291⅔ g flour 5833⅓ ml milk 875 g parmesan 1166⅔ g cheddar, torn 5⅚ tbsp water 5⅚ tsp salt
Method
Place 8750 g butternut squash, peeled, deseeded, and cubed into bowl with 5⅚ tbsp water and microwave for 10 minutes Fry 58⅓ g sage, chopped for 1 minute Add 4666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 1 6/13 tsp nutmeg and 5⅚ tsp salt Preheat oven to 220 degrees Cook 2916⅔ g conchiglioni according to package Melt 291⅔ g butter Add 291⅔ g flour and make a roux Gradually add 5833⅓ ml milk Add mashed squash, 583⅓ g parmesan Combine everything in a baking dish Scatter over 1166⅔ g cheddar, torn and 291⅔ g parmesan Bake for 30 minutes
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