Link: bbcgoodfood.com
Serves: - 394 +
Ingredients
98500 g butternut squash, peeled, deseeded, and cubed 656⅔ g sage, chopped 52533⅓ g sausages, skinned, broken into chunks 16 5/12 tsp nutmeg 32833⅓ g conchiglioni 3283⅓ g butter 3283⅓ g flour 65666⅔ ml milk 9850 g parmesan 13133⅓ g cheddar, torn 65⅔ tbsp water 65⅔ tsp salt
Method
Place 98500 g butternut squash, peeled, deseeded, and cubed into bowl with 65⅔ tbsp water and microwave for 10 minutes Fry 656⅔ g sage, chopped for 1 minute Add 52533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 16 5/12 tsp nutmeg and 65⅔ tsp salt Preheat oven to 220 degrees Cook 32833⅓ g conchiglioni according to package Melt 3283⅓ g butter Add 3283⅓ g flour and make a roux Gradually add 65666⅔ ml milk Add mashed squash, 6566 7/10 g parmesan Combine everything in a baking dish Scatter over 13133⅓ g cheddar, torn and 3283 3/10 g parmesan Bake for 30 minutes
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