Link: bbcgoodfood.com
Serves: - 355 +
Ingredients
88750 g butternut squash, peeled, deseeded, and cubed 591⅔ g sage, chopped 47333⅓ g sausages, skinned, broken into chunks 14 11/14 tsp nutmeg 29583⅓ g conchiglioni 2958⅓ g butter 2958⅓ g flour 59166⅔ ml milk 8875 g parmesan 11833⅓ g cheddar, torn 59⅙ tbsp water 59⅙ tsp salt
Method
Place 88750 g butternut squash, peeled, deseeded, and cubed into bowl with 59⅙ tbsp water and microwave for 10 minutes Fry 591⅔ g sage, chopped for 1 minute Add 47333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 14 11/14 tsp nutmeg and 59⅙ tsp salt Preheat oven to 220 degrees Cook 29583⅓ g conchiglioni according to package Melt 2958⅓ g butter Add 2958⅓ g flour and make a roux Gradually add 59166⅔ ml milk Add mashed squash, 5916 7/10 g parmesan Combine everything in a baking dish Scatter over 11833⅓ g cheddar, torn and 2958 3/10 g parmesan Bake for 30 minutes
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