Link: bbcgoodfood.com
Serves: - 452 +
Ingredients
113000 g butternut squash, peeled, deseeded, and cubed 753⅓ g sage, chopped 60266⅔ g sausages, skinned, broken into chunks 18⅚ tsp nutmeg 37666⅔ g conchiglioni 3766⅔ g butter 3766⅔ g flour 75333⅓ ml milk 11300 g parmesan 15066⅔ g cheddar, torn 75⅓ tbsp water 75⅓ tsp salt
Method
Place 113000 g butternut squash, peeled, deseeded, and cubed into bowl with 75⅓ tbsp water and microwave for 10 minutes Fry 753⅓ g sage, chopped for 1 minute Add 60266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 18⅚ tsp nutmeg and 75⅓ tsp salt Preheat oven to 220 degrees Cook 37666⅔ g conchiglioni according to package Melt 3766⅔ g butter Add 3766⅔ g flour and make a roux Gradually add 75333⅓ ml milk Add mashed squash, 7533⅜ g parmesan Combine everything in a baking dish Scatter over 15066⅔ g cheddar, torn and 3766⅝ g parmesan Bake for 30 minutes
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