Link: bbcgoodfood.com
Serves: - 356 +
Ingredients
89000 g butternut squash, peeled, deseeded, and cubed 593⅓ g sage, chopped 47466⅔ g sausages, skinned, broken into chunks 14⅚ tsp nutmeg 29666⅔ g conchiglioni 2966⅔ g butter 2966⅔ g flour 59333⅓ ml milk 8900 g parmesan 11866⅔ g cheddar, torn 59⅓ tbsp water 59⅓ tsp salt
Method
Place 89000 g butternut squash, peeled, deseeded, and cubed into bowl with 59⅓ tbsp water and microwave for 10 minutes Fry 593⅓ g sage, chopped for 1 minute Add 47466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 14⅚ tsp nutmeg and 59⅓ tsp salt Preheat oven to 220 degrees Cook 29666⅔ g conchiglioni according to package Melt 2966⅔ g butter Add 2966⅔ g flour and make a roux Gradually add 59333⅓ ml milk Add mashed squash, 5933 4/11 g parmesan Combine everything in a baking dish Scatter over 11866⅔ g cheddar, torn and 2966 7/11 g parmesan Bake for 30 minutes
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