Link: bbcgoodfood.com
Serves: - 518 +
Ingredients
129500 g butternut squash, peeled, deseeded, and cubed 863⅓ g sage, chopped 69066⅔ g sausages, skinned, broken into chunks 21 7/12 tsp nutmeg 43166⅔ g conchiglioni 4316⅔ g butter 4316⅔ g flour 86333⅓ ml milk 12950 g parmesan 17266⅔ g cheddar, torn 86⅓ tbsp water 86⅓ tsp salt
Method
Place 129500 g butternut squash, peeled, deseeded, and cubed into bowl with 86⅓ tbsp water and microwave for 10 minutes Fry 863⅓ g sage, chopped for 1 minute Add 69066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 21 7/12 tsp nutmeg and 86⅓ tsp salt Preheat oven to 220 degrees Cook 43166⅔ g conchiglioni according to package Melt 4316⅔ g butter Add 4316⅔ g flour and make a roux Gradually add 86333⅓ ml milk Add mashed squash, 8633⅜ g parmesan Combine everything in a baking dish Scatter over 17266⅔ g cheddar, torn and 4316⅝ g parmesan Bake for 30 minutes
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