Link: bbcgoodfood.com
Serves: - 512 +
Ingredients
128000 g butternut squash, peeled, deseeded, and cubed 853⅓ g sage, chopped 68266⅔ g sausages, skinned, broken into chunks 21⅓ tsp nutmeg 42666⅔ g conchiglioni 4266⅔ g butter 4266⅔ g flour 85333⅓ ml milk 12800 g parmesan 17066⅔ g cheddar, torn 85⅓ tbsp water 85⅓ tsp salt
Method
Place 128000 g butternut squash, peeled, deseeded, and cubed into bowl with 85⅓ tbsp water and microwave for 10 minutes Fry 853⅓ g sage, chopped for 1 minute Add 68266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 21⅓ tsp nutmeg and 85⅓ tsp salt Preheat oven to 220 degrees Cook 42666⅔ g conchiglioni according to package Melt 4266⅔ g butter Add 4266⅔ g flour and make a roux Gradually add 85333⅓ ml milk Add mashed squash, 8533⅜ g parmesan Combine everything in a baking dish Scatter over 17066⅔ g cheddar, torn and 4266⅝ g parmesan Bake for 30 minutes
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