Link: bbcgoodfood.com
Serves: - 58 +
Ingredients
14500 g butternut squash, peeled, deseeded, and cubed 96⅔ g sage, chopped 7733⅓ g sausages, skinned, broken into chunks 2 5/12 tsp nutmeg 4833⅓ g conchiglioni 483⅓ g butter 483⅓ g flour 9666⅔ ml milk 1450 g parmesan 1933⅓ g cheddar, torn 9⅔ tbsp water 9⅔ tsp salt
Method
Place 14500 g butternut squash, peeled, deseeded, and cubed into bowl with 9⅔ tbsp water and microwave for 10 minutes Fry 96⅔ g sage, chopped for 1 minute Add 7733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 2 5/12 tsp nutmeg and 9⅔ tsp salt Preheat oven to 220 degrees Cook 4833⅓ g conchiglioni according to package Melt 483⅓ g butter Add 483⅓ g flour and make a roux Gradually add 9666⅔ ml milk Add mashed squash, 966⅔ g parmesan Combine everything in a baking dish Scatter over 1933⅓ g cheddar, torn and 483⅓ g parmesan Bake for 30 minutes
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