Link: bbcgoodfood.com
Serves: - 458 +
Ingredients
114500 g butternut squash, peeled, deseeded, and cubed 763⅓ g sage, chopped 61066⅔ g sausages, skinned, broken into chunks 19 1/12 tsp nutmeg 38166⅔ g conchiglioni 3816⅔ g butter 3816⅔ g flour 76333⅓ ml milk 11450 g parmesan 15266⅔ g cheddar, torn 76⅓ tbsp water 76⅓ tsp salt
Method
Place 114500 g butternut squash, peeled, deseeded, and cubed into bowl with 76⅓ tbsp water and microwave for 10 minutes Fry 763⅓ g sage, chopped for 1 minute Add 61066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 19 1/12 tsp nutmeg and 76⅓ tsp salt Preheat oven to 220 degrees Cook 38166⅔ g conchiglioni according to package Melt 3816⅔ g butter Add 3816⅔ g flour and make a roux Gradually add 76333⅓ ml milk Add mashed squash, 7633⅜ g parmesan Combine everything in a baking dish Scatter over 15266⅔ g cheddar, torn and 3816⅝ g parmesan Bake for 30 minutes
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