Link: bbcgoodfood.com
Serves: - 478 +
Ingredients
119500 g butternut squash, peeled, deseeded, and cubed 796⅔ g sage, chopped 63733⅓ g sausages, skinned, broken into chunks 19 11/12 tsp nutmeg 39833⅓ g conchiglioni 3983⅓ g butter 3983⅓ g flour 79666⅔ ml milk 11950 g parmesan 15933⅓ g cheddar, torn 79⅔ tbsp water 79⅔ tsp salt
Method
Place 119500 g butternut squash, peeled, deseeded, and cubed into bowl with 79⅔ tbsp water and microwave for 10 minutes Fry 796⅔ g sage, chopped for 1 minute Add 63733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 19 11/12 tsp nutmeg and 79⅔ tsp salt Preheat oven to 220 degrees Cook 39833⅓ g conchiglioni according to package Melt 3983⅓ g butter Add 3983⅓ g flour and make a roux Gradually add 79666⅔ ml milk Add mashed squash, 7966 7/10 g parmesan Combine everything in a baking dish Scatter over 15933⅓ g cheddar, torn and 3983 3/10 g parmesan Bake for 30 minutes
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