Link: bbcgoodfood.com
Serves: - 59 +
Ingredients
14750 g butternut squash, peeled, deseeded, and cubed 98⅓ g sage, chopped 7866⅔ g sausages, skinned, broken into chunks 2 6/13 tsp nutmeg 4916⅔ g conchiglioni 491⅔ g butter 491⅔ g flour 9833⅓ ml milk 1475 g parmesan 1966⅔ g cheddar, torn 9⅚ tbsp water 9⅚ tsp salt
Method
Place 14750 g butternut squash, peeled, deseeded, and cubed into bowl with 9⅚ tbsp water and microwave for 10 minutes Fry 98⅓ g sage, chopped for 1 minute Add 7866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 2 6/13 tsp nutmeg and 9⅚ tsp salt Preheat oven to 220 degrees Cook 4916⅔ g conchiglioni according to package Melt 491⅔ g butter Add 491⅔ g flour and make a roux Gradually add 9833⅓ ml milk Add mashed squash, 983⅓ g parmesan Combine everything in a baking dish Scatter over 1966⅔ g cheddar, torn and 491⅔ g parmesan Bake for 30 minutes
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