Link: bbcgoodfood.com
Serves: - 412 +
Ingredients
103000 g butternut squash, peeled, deseeded, and cubed 686⅔ g sage, chopped 54933⅓ g sausages, skinned, broken into chunks 17⅙ tsp nutmeg 34333⅓ g conchiglioni 3433⅓ g butter 3433⅓ g flour 68666⅔ ml milk 10300 g parmesan 13733⅓ g cheddar, torn 68⅔ tbsp water 68⅔ tsp salt
Method
Place 103000 g butternut squash, peeled, deseeded, and cubed into bowl with 68⅔ tbsp water and microwave for 10 minutes Fry 686⅔ g sage, chopped for 1 minute Add 54933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 17⅙ tsp nutmeg and 68⅔ tsp salt Preheat oven to 220 degrees Cook 34333⅓ g conchiglioni according to package Melt 3433⅓ g butter Add 3433⅓ g flour and make a roux Gradually add 68666⅔ ml milk Add mashed squash, 6866 7/10 g parmesan Combine everything in a baking dish Scatter over 13733⅓ g cheddar, torn and 3433 3/10 g parmesan Bake for 30 minutes
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