Link: bbcgoodfood.com
Serves: - 37 +
Ingredients
9250 g butternut squash, peeled, deseeded, and cubed 61⅔ g sage, chopped 4933⅓ g sausages, skinned, broken into chunks 1 7/13 tsp nutmeg 3083⅓ g conchiglioni 308⅓ g butter 308⅓ g flour 6166⅔ ml milk 925 g parmesan 1233⅓ g cheddar, torn 6⅙ tbsp water 6⅙ tsp salt
Method
Place 9250 g butternut squash, peeled, deseeded, and cubed into bowl with 6⅙ tbsp water and microwave for 10 minutes Fry 61⅔ g sage, chopped for 1 minute Add 4933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 1 7/13 tsp nutmeg and 6⅙ tsp salt Preheat oven to 220 degrees Cook 3083⅓ g conchiglioni according to package Melt 308⅓ g butter Add 308⅓ g flour and make a roux Gradually add 6166⅔ ml milk Add mashed squash, 616⅔ g parmesan Combine everything in a baking dish Scatter over 1233⅓ g cheddar, torn and 308⅓ g parmesan Bake for 30 minutes
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