Link: bbcgoodfood.com
Serves: - 524 +
Ingredients
131000 g butternut squash, peeled, deseeded, and cubed 873⅓ g sage, chopped 69866⅔ g sausages, skinned, broken into chunks 21⅚ tsp nutmeg 43666⅔ g conchiglioni 4366⅔ g butter 4366⅔ g flour 87333⅓ ml milk 13100 g parmesan 17466⅔ g cheddar, torn 87⅓ tbsp water 87⅓ tsp salt
Method
Place 131000 g butternut squash, peeled, deseeded, and cubed into bowl with 87⅓ tbsp water and microwave for 10 minutes Fry 873⅓ g sage, chopped for 1 minute Add 69866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 21⅚ tsp nutmeg and 87⅓ tsp salt Preheat oven to 220 degrees Cook 43666⅔ g conchiglioni according to package Melt 4366⅔ g butter Add 4366⅔ g flour and make a roux Gradually add 87333⅓ ml milk Add mashed squash, 8733⅜ g parmesan Combine everything in a baking dish Scatter over 17466⅔ g cheddar, torn and 4366⅝ g parmesan Bake for 30 minutes
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