Link: bbcgoodfood.com
Serves: - 538 +
Ingredients
134500 g butternut squash, peeled, deseeded, and cubed 896⅔ g sage, chopped 71733⅓ g sausages, skinned, broken into chunks 22 5/12 tsp nutmeg 44833⅓ g conchiglioni 4483⅓ g butter 4483⅓ g flour 89666⅔ ml milk 13450 g parmesan 17933⅓ g cheddar, torn 89⅔ tbsp water 89⅔ tsp salt
Method
Place 134500 g butternut squash, peeled, deseeded, and cubed into bowl with 89⅔ tbsp water and microwave for 10 minutes Fry 896⅔ g sage, chopped for 1 minute Add 71733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 22 5/12 tsp nutmeg and 89⅔ tsp salt Preheat oven to 220 degrees Cook 44833⅓ g conchiglioni according to package Melt 4483⅓ g butter Add 4483⅓ g flour and make a roux Gradually add 89666⅔ ml milk Add mashed squash, 8966 5/7 g parmesan Combine everything in a baking dish Scatter over 17933⅓ g cheddar, torn and 4483 2/7 g parmesan Bake for 30 minutes
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