Link: bbcgoodfood.com
Serves: - 73 +
Ingredients
18250 g butternut squash, peeled, deseeded, and cubed 121⅔ g sage, chopped 9733⅓ g sausages, skinned, broken into chunks 3 1/16 tsp nutmeg 6083⅓ g conchiglioni 608⅓ g butter 608⅓ g flour 12166⅔ ml milk 1825 g parmesan 2433⅓ g cheddar, torn 12⅙ tbsp water 12⅙ tsp salt
Method
Place 18250 g butternut squash, peeled, deseeded, and cubed into bowl with 12⅙ tbsp water and microwave for 10 minutes Fry 121⅔ g sage, chopped for 1 minute Add 9733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 3 1/16 tsp nutmeg and 12⅙ tsp salt Preheat oven to 220 degrees Cook 6083⅓ g conchiglioni according to package Melt 608⅓ g butter Add 608⅓ g flour and make a roux Gradually add 12166⅔ ml milk Add mashed squash, 1216⅔ g parmesan Combine everything in a baking dish Scatter over 2433⅓ g cheddar, torn and 608⅓ g parmesan Bake for 30 minutes
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