Link: bbcgoodfood.com
Serves: - 416 +
Ingredients
104000 g butternut squash, peeled, deseeded, and cubed 693⅓ g sage, chopped 55466⅔ g sausages, skinned, broken into chunks 17⅓ tsp nutmeg 34666⅔ g conchiglioni 3466⅔ g butter 3466⅔ g flour 69333⅓ ml milk 10400 g parmesan 13866⅔ g cheddar, torn 69⅓ tbsp water 69⅓ tsp salt
Method
Place 104000 g butternut squash, peeled, deseeded, and cubed into bowl with 69⅓ tbsp water and microwave for 10 minutes Fry 693⅓ g sage, chopped for 1 minute Add 55466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 17⅓ tsp nutmeg and 69⅓ tsp salt Preheat oven to 220 degrees Cook 34666⅔ g conchiglioni according to package Melt 3466⅔ g butter Add 3466⅔ g flour and make a roux Gradually add 69333⅓ ml milk Add mashed squash, 6933 4/11 g parmesan Combine everything in a baking dish Scatter over 13866⅔ g cheddar, torn and 3466 7/11 g parmesan Bake for 30 minutes
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