Link: bbcgoodfood.com
Serves: - 380 +
Ingredients
95000 g butternut squash, peeled, deseeded, and cubed 633⅓ g sage, chopped 50666⅔ g sausages, skinned, broken into chunks 15⅚ tsp nutmeg 31666⅔ g conchiglioni 3166⅔ g butter 3166⅔ g flour 63333⅓ ml milk 9500 g parmesan 12666⅔ g cheddar, torn 63⅓ tbsp water 63⅓ tsp salt
Method
Place 95000 g butternut squash, peeled, deseeded, and cubed into bowl with 63⅓ tbsp water and microwave for 10 minutes Fry 633⅓ g sage, chopped for 1 minute Add 50666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 15⅚ tsp nutmeg and 63⅓ tsp salt Preheat oven to 220 degrees Cook 31666⅔ g conchiglioni according to package Melt 3166⅔ g butter Add 3166⅔ g flour and make a roux Gradually add 63333⅓ ml milk Add mashed squash, 6333 4/11 g parmesan Combine everything in a baking dish Scatter over 12666⅔ g cheddar, torn and 3166 7/11 g parmesan Bake for 30 minutes
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