Link: bbcgoodfood.com
Serves: - 79 +
Ingredients
19750 g butternut squash, peeled, deseeded, and cubed 131⅔ g sage, chopped 10533⅓ g sausages, skinned, broken into chunks 3 2/7 tsp nutmeg 6583⅓ g conchiglioni 658⅓ g butter 658⅓ g flour 13166⅔ ml milk 1975 g parmesan 2633⅓ g cheddar, torn 13⅙ tbsp water 13⅙ tsp salt
Method
Place 19750 g butternut squash, peeled, deseeded, and cubed into bowl with 13⅙ tbsp water and microwave for 10 minutes Fry 131⅔ g sage, chopped for 1 minute Add 10533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 3 2/7 tsp nutmeg and 13⅙ tsp salt Preheat oven to 220 degrees Cook 6583⅓ g conchiglioni according to package Melt 658⅓ g butter Add 658⅓ g flour and make a roux Gradually add 13166⅔ ml milk Add mashed squash, 1316⅔ g parmesan Combine everything in a baking dish Scatter over 2633⅓ g cheddar, torn and 658⅓ g parmesan Bake for 30 minutes
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