Link: bbcgoodfood.com
Serves: - 424 +
Ingredients
106000 g butternut squash, peeled, deseeded, and cubed 706⅔ g sage, chopped 56533⅓ g sausages, skinned, broken into chunks 17⅔ tsp nutmeg 35333⅓ g conchiglioni 3533⅓ g butter 3533⅓ g flour 70666⅔ ml milk 10600 g parmesan 14133⅓ g cheddar, torn 70⅔ tbsp water 70⅔ tsp salt
Method
Place 106000 g butternut squash, peeled, deseeded, and cubed into bowl with 70⅔ tbsp water and microwave for 10 minutes Fry 706⅔ g sage, chopped for 1 minute Add 56533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 17⅔ tsp nutmeg and 70⅔ tsp salt Preheat oven to 220 degrees Cook 35333⅓ g conchiglioni according to package Melt 3533⅓ g butter Add 3533⅓ g flour and make a roux Gradually add 70666⅔ ml milk Add mashed squash, 7066 7/10 g parmesan Combine everything in a baking dish Scatter over 14133⅓ g cheddar, torn and 3533 3/10 g parmesan Bake for 30 minutes
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