Link: bbcgoodfood.com
Serves: - 386 +
Ingredients
96500 g butternut squash, peeled, deseeded, and cubed 643⅓ g sage, chopped 51466⅔ g sausages, skinned, broken into chunks 16 1/12 tsp nutmeg 32166⅔ g conchiglioni 3216⅔ g butter 3216⅔ g flour 64333⅓ ml milk 9650 g parmesan 12866⅔ g cheddar, torn 64⅓ tbsp water 64⅓ tsp salt
Method
Place 96500 g butternut squash, peeled, deseeded, and cubed into bowl with 64⅓ tbsp water and microwave for 10 minutes Fry 643⅓ g sage, chopped for 1 minute Add 51466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 16 1/12 tsp nutmeg and 64⅓ tsp salt Preheat oven to 220 degrees Cook 32166⅔ g conchiglioni according to package Melt 3216⅔ g butter Add 3216⅔ g flour and make a roux Gradually add 64333⅓ ml milk Add mashed squash, 6433 4/11 g parmesan Combine everything in a baking dish Scatter over 12866⅔ g cheddar, torn and 3216 7/11 g parmesan Bake for 30 minutes
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