Link: bbcgoodfood.com
Serves: - 95 +
Ingredients
23750 g butternut squash, peeled, deseeded, and cubed 158⅓ g sage, chopped 12666⅔ g sausages, skinned, broken into chunks 3 15/16 tsp nutmeg 7916⅔ g conchiglioni 791⅔ g butter 791⅔ g flour 15833⅓ ml milk 2375 g parmesan 3166⅔ g cheddar, torn 15⅚ tbsp water 15⅚ tsp salt
Method
Place 23750 g butternut squash, peeled, deseeded, and cubed into bowl with 15⅚ tbsp water and microwave for 10 minutes Fry 158⅓ g sage, chopped for 1 minute Add 12666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 3 15/16 tsp nutmeg and 15⅚ tsp salt Preheat oven to 220 degrees Cook 7916⅔ g conchiglioni according to package Melt 791⅔ g butter Add 791⅔ g flour and make a roux Gradually add 15833⅓ ml milk Add mashed squash, 1583⅓ g parmesan Combine everything in a baking dish Scatter over 3166⅔ g cheddar, torn and 791⅔ g parmesan Bake for 30 minutes
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