Link: bbcgoodfood.com
Serves: - 395 +
Ingredients
98750 g butternut squash, peeled, deseeded, and cubed 658⅓ g sage, chopped 52666⅔ g sausages, skinned, broken into chunks 16 6/13 tsp nutmeg 32916⅔ g conchiglioni 3291⅔ g butter 3291⅔ g flour 65833⅓ ml milk 9875 g parmesan 13166⅔ g cheddar, torn 65⅚ tbsp water 65⅚ tsp salt
Method
Place 98750 g butternut squash, peeled, deseeded, and cubed into bowl with 65⅚ tbsp water and microwave for 10 minutes Fry 658⅓ g sage, chopped for 1 minute Add 52666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 16 6/13 tsp nutmeg and 65⅚ tsp salt Preheat oven to 220 degrees Cook 32916⅔ g conchiglioni according to package Melt 3291⅔ g butter Add 3291⅔ g flour and make a roux Gradually add 65833⅓ ml milk Add mashed squash, 6583 4/11 g parmesan Combine everything in a baking dish Scatter over 13166⅔ g cheddar, torn and 3291 7/11 g parmesan Bake for 30 minutes
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