Link: bbcgoodfood.com
Serves: - 71 +
Ingredients
17750 g butternut squash, peeled, deseeded, and cubed 118⅓ g sage, chopped 9466⅔ g sausages, skinned, broken into chunks 2 15/16 tsp nutmeg 5916⅔ g conchiglioni 591⅔ g butter 591⅔ g flour 11833⅓ ml milk 1775 g parmesan 2366⅔ g cheddar, torn 11⅚ tbsp water 11⅚ tsp salt
Method
Place 17750 g butternut squash, peeled, deseeded, and cubed into bowl with 11⅚ tbsp water and microwave for 10 minutes Fry 118⅓ g sage, chopped for 1 minute Add 9466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 2 15/16 tsp nutmeg and 11⅚ tsp salt Preheat oven to 220 degrees Cook 5916⅔ g conchiglioni according to package Melt 591⅔ g butter Add 591⅔ g flour and make a roux Gradually add 11833⅓ ml milk Add mashed squash, 1183⅓ g parmesan Combine everything in a baking dish Scatter over 2366⅔ g cheddar, torn and 591⅔ g parmesan Bake for 30 minutes
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