Link: bbcgoodfood.com
Serves: - 376 +
Ingredients
94000 g butternut squash, peeled, deseeded, and cubed 626⅔ g sage, chopped 50133⅓ g sausages, skinned, broken into chunks 15⅔ tsp nutmeg 31333⅓ g conchiglioni 3133⅓ g butter 3133⅓ g flour 62666⅔ ml milk 9400 g parmesan 12533⅓ g cheddar, torn 62⅔ tbsp water 62⅔ tsp salt
Method
Place 94000 g butternut squash, peeled, deseeded, and cubed into bowl with 62⅔ tbsp water and microwave for 10 minutes Fry 626⅔ g sage, chopped for 1 minute Add 50133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 15⅔ tsp nutmeg and 62⅔ tsp salt Preheat oven to 220 degrees Cook 31333⅓ g conchiglioni according to package Melt 3133⅓ g butter Add 3133⅓ g flour and make a roux Gradually add 62666⅔ ml milk Add mashed squash, 6266 7/10 g parmesan Combine everything in a baking dish Scatter over 12533⅓ g cheddar, torn and 3133 3/10 g parmesan Bake for 30 minutes
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