Link: bbcgoodfood.com
Serves: - 476 +
Ingredients
119000 g butternut squash, peeled, deseeded, and cubed 793⅓ g sage, chopped 63466⅔ g sausages, skinned, broken into chunks 19⅚ tsp nutmeg 39666⅔ g conchiglioni 3966⅔ g butter 3966⅔ g flour 79333⅓ ml milk 11900 g parmesan 15866⅔ g cheddar, torn 79⅓ tbsp water 79⅓ tsp salt
Method
Place 119000 g butternut squash, peeled, deseeded, and cubed into bowl with 79⅓ tbsp water and microwave for 10 minutes Fry 793⅓ g sage, chopped for 1 minute Add 63466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 19⅚ tsp nutmeg and 79⅓ tsp salt Preheat oven to 220 degrees Cook 39666⅔ g conchiglioni according to package Melt 3966⅔ g butter Add 3966⅔ g flour and make a roux Gradually add 79333⅓ ml milk Add mashed squash, 7933⅜ g parmesan Combine everything in a baking dish Scatter over 15866⅔ g cheddar, torn and 3966⅝ g parmesan Bake for 30 minutes
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