Link: bbcgoodfood.com
Serves: - 515 +
Ingredients
128750 g butternut squash, peeled, deseeded, and cubed 858⅓ g sage, chopped 68666⅔ g sausages, skinned, broken into chunks 21 6/13 tsp nutmeg 42916⅔ g conchiglioni 4291⅔ g butter 4291⅔ g flour 85833⅓ ml milk 12875 g parmesan 17166⅔ g cheddar, torn 85⅚ tbsp water 85⅚ tsp salt
Method
Place 128750 g butternut squash, peeled, deseeded, and cubed into bowl with 85⅚ tbsp water and microwave for 10 minutes Fry 858⅓ g sage, chopped for 1 minute Add 68666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 21 6/13 tsp nutmeg and 85⅚ tsp salt Preheat oven to 220 degrees Cook 42916⅔ g conchiglioni according to package Melt 4291⅔ g butter Add 4291⅔ g flour and make a roux Gradually add 85833⅓ ml milk Add mashed squash, 8583⅜ g parmesan Combine everything in a baking dish Scatter over 17166⅔ g cheddar, torn and 4291⅝ g parmesan Bake for 30 minutes
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