Link: bbcgoodfood.com
Serves: - 436 +
Ingredients
109000 g butternut squash, peeled, deseeded, and cubed 726⅔ g sage, chopped 58133⅓ g sausages, skinned, broken into chunks 18⅙ tsp nutmeg 36333⅓ g conchiglioni 3633⅓ g butter 3633⅓ g flour 72666⅔ ml milk 10900 g parmesan 14533⅓ g cheddar, torn 72⅔ tbsp water 72⅔ tsp salt
Method
Place 109000 g butternut squash, peeled, deseeded, and cubed into bowl with 72⅔ tbsp water and microwave for 10 minutes Fry 726⅔ g sage, chopped for 1 minute Add 58133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 18⅙ tsp nutmeg and 72⅔ tsp salt Preheat oven to 220 degrees Cook 36333⅓ g conchiglioni according to package Melt 3633⅓ g butter Add 3633⅓ g flour and make a roux Gradually add 72666⅔ ml milk Add mashed squash, 7266 7/10 g parmesan Combine everything in a baking dish Scatter over 14533⅓ g cheddar, torn and 3633 3/10 g parmesan Bake for 30 minutes
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