Link: bbcgoodfood.com
Serves: - 368 +
Ingredients
92000 g butternut squash, peeled, deseeded, and cubed 613⅓ g sage, chopped 49066⅔ g sausages, skinned, broken into chunks 15⅓ tsp nutmeg 30666⅔ g conchiglioni 3066⅔ g butter 3066⅔ g flour 61333⅓ ml milk 9200 g parmesan 12266⅔ g cheddar, torn 61⅓ tbsp water 61⅓ tsp salt
Method
Place 92000 g butternut squash, peeled, deseeded, and cubed into bowl with 61⅓ tbsp water and microwave for 10 minutes Fry 613⅓ g sage, chopped for 1 minute Add 49066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 15⅓ tsp nutmeg and 61⅓ tsp salt Preheat oven to 220 degrees Cook 30666⅔ g conchiglioni according to package Melt 3066⅔ g butter Add 3066⅔ g flour and make a roux Gradually add 61333⅓ ml milk Add mashed squash, 6133 4/11 g parmesan Combine everything in a baking dish Scatter over 12266⅔ g cheddar, torn and 3066 7/11 g parmesan Bake for 30 minutes
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