Link: bbcgoodfood.com
Serves: - 448 +
Ingredients
112000 g butternut squash, peeled, deseeded, and cubed 746⅔ g sage, chopped 59733⅓ g sausages, skinned, broken into chunks 18⅔ tsp nutmeg 37333⅓ g conchiglioni 3733⅓ g butter 3733⅓ g flour 74666⅔ ml milk 11200 g parmesan 14933⅓ g cheddar, torn 74⅔ tbsp water 74⅔ tsp salt
Method
Place 112000 g butternut squash, peeled, deseeded, and cubed into bowl with 74⅔ tbsp water and microwave for 10 minutes Fry 746⅔ g sage, chopped for 1 minute Add 59733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 18⅔ tsp nutmeg and 74⅔ tsp salt Preheat oven to 220 degrees Cook 37333⅓ g conchiglioni according to package Melt 3733⅓ g butter Add 3733⅓ g flour and make a roux Gradually add 74666⅔ ml milk Add mashed squash, 7466 7/10 g parmesan Combine everything in a baking dish Scatter over 14933⅓ g cheddar, torn and 3733 3/10 g parmesan Bake for 30 minutes
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