Link: bbcgoodfood.com
Serves: - 379 +
Ingredients
94750 g butternut squash, peeled, deseeded, and cubed 631⅔ g sage, chopped 50533⅓ g sausages, skinned, broken into chunks 15 11/14 tsp nutmeg 31583⅓ g conchiglioni 3158⅓ g butter 3158⅓ g flour 63166⅔ ml milk 9475 g parmesan 12633⅓ g cheddar, torn 63⅙ tbsp water 63⅙ tsp salt
Method
Place 94750 g butternut squash, peeled, deseeded, and cubed into bowl with 63⅙ tbsp water and microwave for 10 minutes Fry 631⅔ g sage, chopped for 1 minute Add 50533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 15 11/14 tsp nutmeg and 63⅙ tsp salt Preheat oven to 220 degrees Cook 31583⅓ g conchiglioni according to package Melt 3158⅓ g butter Add 3158⅓ g flour and make a roux Gradually add 63166⅔ ml milk Add mashed squash, 6316 7/10 g parmesan Combine everything in a baking dish Scatter over 12633⅓ g cheddar, torn and 3158 3/10 g parmesan Bake for 30 minutes
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