Link: bbcgoodfood.com
Serves: - 506 +
Ingredients
126500 g butternut squash, peeled, deseeded, and cubed 843⅓ g sage, chopped 67466⅔ g sausages, skinned, broken into chunks 21 1/12 tsp nutmeg 42166⅔ g conchiglioni 4216⅔ g butter 4216⅔ g flour 84333⅓ ml milk 12650 g parmesan 16866⅔ g cheddar, torn 84⅓ tbsp water 84⅓ tsp salt
Method
Place 126500 g butternut squash, peeled, deseeded, and cubed into bowl with 84⅓ tbsp water and microwave for 10 minutes Fry 843⅓ g sage, chopped for 1 minute Add 67466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 21 1/12 tsp nutmeg and 84⅓ tsp salt Preheat oven to 220 degrees Cook 42166⅔ g conchiglioni according to package Melt 4216⅔ g butter Add 4216⅔ g flour and make a roux Gradually add 84333⅓ ml milk Add mashed squash, 8433⅜ g parmesan Combine everything in a baking dish Scatter over 16866⅔ g cheddar, torn and 4216⅝ g parmesan Bake for 30 minutes
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