Link: bbcgoodfood.com
Serves: - 98 +
Ingredients
24500 g butternut squash, peeled, deseeded, and cubed 163⅓ g sage, chopped 13066⅔ g sausages, skinned, broken into chunks 4 1/12 tsp nutmeg 8166⅔ g conchiglioni 816⅔ g butter 816⅔ g flour 16333⅓ ml milk 2450 g parmesan 3266⅔ g cheddar, torn 16⅓ tbsp water 16⅓ tsp salt
Method
Place 24500 g butternut squash, peeled, deseeded, and cubed into bowl with 16⅓ tbsp water and microwave for 10 minutes Fry 163⅓ g sage, chopped for 1 minute Add 13066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 4 1/12 tsp nutmeg and 16⅓ tsp salt Preheat oven to 220 degrees Cook 8166⅔ g conchiglioni according to package Melt 816⅔ g butter Add 816⅔ g flour and make a roux Gradually add 16333⅓ ml milk Add mashed squash, 1633⅓ g parmesan Combine everything in a baking dish Scatter over 3266⅔ g cheddar, torn and 816⅔ g parmesan Bake for 30 minutes
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