Link: bbcgoodfood.com
Serves: - 464 +
Ingredients
116000 g butternut squash, peeled, deseeded, and cubed 773⅓ g sage, chopped 61866⅔ g sausages, skinned, broken into chunks 19⅓ tsp nutmeg 38666⅔ g conchiglioni 3866⅔ g butter 3866⅔ g flour 77333⅓ ml milk 11600 g parmesan 15466⅔ g cheddar, torn 77⅓ tbsp water 77⅓ tsp salt
Method
Place 116000 g butternut squash, peeled, deseeded, and cubed into bowl with 77⅓ tbsp water and microwave for 10 minutes Fry 773⅓ g sage, chopped for 1 minute Add 61866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 19⅓ tsp nutmeg and 77⅓ tsp salt Preheat oven to 220 degrees Cook 38666⅔ g conchiglioni according to package Melt 3866⅔ g butter Add 3866⅔ g flour and make a roux Gradually add 77333⅓ ml milk Add mashed squash, 7733⅜ g parmesan Combine everything in a baking dish Scatter over 15466⅔ g cheddar, torn and 3866⅝ g parmesan Bake for 30 minutes
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