Link: bbcgoodfood.com
Serves: - 526 +
Ingredients
131500 g butternut squash, peeled, deseeded, and cubed 876⅔ g sage, chopped 70133⅓ g sausages, skinned, broken into chunks 21 11/12 tsp nutmeg 43833⅓ g conchiglioni 4383⅓ g butter 4383⅓ g flour 87666⅔ ml milk 13150 g parmesan 17533⅓ g cheddar, torn 87⅔ tbsp water 87⅔ tsp salt
Method
Place 131500 g butternut squash, peeled, deseeded, and cubed into bowl with 87⅔ tbsp water and microwave for 10 minutes Fry 876⅔ g sage, chopped for 1 minute Add 70133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 21 11/12 tsp nutmeg and 87⅔ tsp salt Preheat oven to 220 degrees Cook 43833⅓ g conchiglioni according to package Melt 4383⅓ g butter Add 4383⅓ g flour and make a roux Gradually add 87666⅔ ml milk Add mashed squash, 8766 5/7 g parmesan Combine everything in a baking dish Scatter over 17533⅓ g cheddar, torn and 4383 2/7 g parmesan Bake for 30 minutes
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