Link: bbcgoodfood.com
Serves: - 388 +
Ingredients
97000 g butternut squash, peeled, deseeded, and cubed 646⅔ g sage, chopped 51733⅓ g sausages, skinned, broken into chunks 16⅙ tsp nutmeg 32333⅓ g conchiglioni 3233⅓ g butter 3233⅓ g flour 64666⅔ ml milk 9700 g parmesan 12933⅓ g cheddar, torn 64⅔ tbsp water 64⅔ tsp salt
Method
Place 97000 g butternut squash, peeled, deseeded, and cubed into bowl with 64⅔ tbsp water and microwave for 10 minutes Fry 646⅔ g sage, chopped for 1 minute Add 51733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 16⅙ tsp nutmeg and 64⅔ tsp salt Preheat oven to 220 degrees Cook 32333⅓ g conchiglioni according to package Melt 3233⅓ g butter Add 3233⅓ g flour and make a roux Gradually add 64666⅔ ml milk Add mashed squash, 6466 7/10 g parmesan Combine everything in a baking dish Scatter over 12933⅓ g cheddar, torn and 3233 3/10 g parmesan Bake for 30 minutes
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