Link: bbcgoodfood.com
Serves: - 74 +
Ingredients
18500 g butternut squash, peeled, deseeded, and cubed 123⅓ g sage, chopped 9866⅔ g sausages, skinned, broken into chunks 3 1/12 tsp nutmeg 6166⅔ g conchiglioni 616⅔ g butter 616⅔ g flour 12333⅓ ml milk 1850 g parmesan 2466⅔ g cheddar, torn 12⅓ tbsp water 12⅓ tsp salt
Method
Place 18500 g butternut squash, peeled, deseeded, and cubed into bowl with 12⅓ tbsp water and microwave for 10 minutes Fry 123⅓ g sage, chopped for 1 minute Add 9866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 3 1/12 tsp nutmeg and 12⅓ tsp salt Preheat oven to 220 degrees Cook 6166⅔ g conchiglioni according to package Melt 616⅔ g butter Add 616⅔ g flour and make a roux Gradually add 12333⅓ ml milk Add mashed squash, 1233⅓ g parmesan Combine everything in a baking dish Scatter over 2466⅔ g cheddar, torn and 616⅔ g parmesan Bake for 30 minutes
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