Link: bbcgoodfood.com
Serves: - 418 +
Ingredients
104500 g butternut squash, peeled, deseeded, and cubed 696⅔ g sage, chopped 55733⅓ g sausages, skinned, broken into chunks 17 5/12 tsp nutmeg 34833⅓ g conchiglioni 3483⅓ g butter 3483⅓ g flour 69666⅔ ml milk 10450 g parmesan 13933⅓ g cheddar, torn 69⅔ tbsp water 69⅔ tsp salt
Method
Place 104500 g butternut squash, peeled, deseeded, and cubed into bowl with 69⅔ tbsp water and microwave for 10 minutes Fry 696⅔ g sage, chopped for 1 minute Add 55733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 17 5/12 tsp nutmeg and 69⅔ tsp salt Preheat oven to 220 degrees Cook 34833⅓ g conchiglioni according to package Melt 3483⅓ g butter Add 3483⅓ g flour and make a roux Gradually add 69666⅔ ml milk Add mashed squash, 6966 7/10 g parmesan Combine everything in a baking dish Scatter over 13933⅓ g cheddar, torn and 3483 3/10 g parmesan Bake for 30 minutes
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