Link: bbcgoodfood.com
Serves: - 542 +
Ingredients
135500 g butternut squash, peeled, deseeded, and cubed 903⅓ g sage, chopped 72266⅔ g sausages, skinned, broken into chunks 22 7/12 tsp nutmeg 45166⅔ g conchiglioni 4516⅔ g butter 4516⅔ g flour 90333⅓ ml milk 13550 g parmesan 18066⅔ g cheddar, torn 90⅓ tbsp water 90⅓ tsp salt
Method
Place 135500 g butternut squash, peeled, deseeded, and cubed into bowl with 90⅓ tbsp water and microwave for 10 minutes Fry 903⅓ g sage, chopped for 1 minute Add 72266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 22 7/12 tsp nutmeg and 90⅓ tsp salt Preheat oven to 220 degrees Cook 45166⅔ g conchiglioni according to package Melt 4516⅔ g butter Add 4516⅔ g flour and make a roux Gradually add 90333⅓ ml milk Add mashed squash, 9033⅜ g parmesan Combine everything in a baking dish Scatter over 18066⅔ g cheddar, torn and 4516⅝ g parmesan Bake for 30 minutes
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