Link: bbcgoodfood.com
Serves: - 520 +
Ingredients
130000 g butternut squash, peeled, deseeded, and cubed 866⅔ g sage, chopped 69333⅓ g sausages, skinned, broken into chunks 21⅔ tsp nutmeg 43333⅓ g conchiglioni 4333⅓ g butter 4333⅓ g flour 86666⅔ ml milk 13000 g parmesan 17333⅓ g cheddar, torn 86⅔ tbsp water 86⅔ tsp salt
Method
Place 130000 g butternut squash, peeled, deseeded, and cubed into bowl with 86⅔ tbsp water and microwave for 10 minutes Fry 866⅔ g sage, chopped for 1 minute Add 69333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 21⅔ tsp nutmeg and 86⅔ tsp salt Preheat oven to 220 degrees Cook 43333⅓ g conchiglioni according to package Melt 4333⅓ g butter Add 4333⅓ g flour and make a roux Gradually add 86666⅔ ml milk Add mashed squash, 8666 5/7 g parmesan Combine everything in a baking dish Scatter over 17333⅓ g cheddar, torn and 4333 2/7 g parmesan Bake for 30 minutes
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