Link: bbcgoodfood.com
Serves: - 77 +
Ingredients
19250 g butternut squash, peeled, deseeded, and cubed 128⅓ g sage, chopped 10266⅔ g sausages, skinned, broken into chunks 3 3/14 tsp nutmeg 6416⅔ g conchiglioni 641⅔ g butter 641⅔ g flour 12833⅓ ml milk 1925 g parmesan 2566⅔ g cheddar, torn 12⅚ tbsp water 12⅚ tsp salt
Method
Place 19250 g butternut squash, peeled, deseeded, and cubed into bowl with 12⅚ tbsp water and microwave for 10 minutes Fry 128⅓ g sage, chopped for 1 minute Add 10266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 3 3/14 tsp nutmeg and 12⅚ tsp salt Preheat oven to 220 degrees Cook 6416⅔ g conchiglioni according to package Melt 641⅔ g butter Add 641⅔ g flour and make a roux Gradually add 12833⅓ ml milk Add mashed squash, 1283⅓ g parmesan Combine everything in a baking dish Scatter over 2566⅔ g cheddar, torn and 641⅔ g parmesan Bake for 30 minutes
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