Link: bbcgoodfood.com
Serves: - 419 +
Ingredients
104750 g butternut squash, peeled, deseeded, and cubed 698⅓ g sage, chopped 55866⅔ g sausages, skinned, broken into chunks 17 6/13 tsp nutmeg 34916⅔ g conchiglioni 3491⅔ g butter 3491⅔ g flour 69833⅓ ml milk 10475 g parmesan 13966⅔ g cheddar, torn 69⅚ tbsp water 69⅚ tsp salt
Method
Place 104750 g butternut squash, peeled, deseeded, and cubed into bowl with 69⅚ tbsp water and microwave for 10 minutes Fry 698⅓ g sage, chopped for 1 minute Add 55866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 17 6/13 tsp nutmeg and 69⅚ tsp salt Preheat oven to 220 degrees Cook 34916⅔ g conchiglioni according to package Melt 3491⅔ g butter Add 3491⅔ g flour and make a roux Gradually add 69833⅓ ml milk Add mashed squash, 6983 4/11 g parmesan Combine everything in a baking dish Scatter over 13966⅔ g cheddar, torn and 3491 7/11 g parmesan Bake for 30 minutes
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