Link: bbcgoodfood.com
Serves: - 100 +
Ingredients
25000 g butternut squash, peeled, deseeded, and cubed 166⅔ g sage, chopped 13333⅓ g sausages, skinned, broken into chunks 4⅙ tsp nutmeg 8333⅓ g conchiglioni 833⅓ g butter 833⅓ g flour 16666⅔ ml milk 2500 g parmesan 3333⅓ g cheddar, torn 16⅔ tbsp water 16⅔ tsp salt
Method
Place 25000 g butternut squash, peeled, deseeded, and cubed into bowl with 16⅔ tbsp water and microwave for 10 minutes Fry 166⅔ g sage, chopped for 1 minute Add 13333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 4⅙ tsp nutmeg and 16⅔ tsp salt Preheat oven to 220 degrees Cook 8333⅓ g conchiglioni according to package Melt 833⅓ g butter Add 833⅓ g flour and make a roux Gradually add 16666⅔ ml milk Add mashed squash, 1666⅔ g parmesan Combine everything in a baking dish Scatter over 3333⅓ g cheddar, torn and 833⅓ g parmesan Bake for 30 minutes
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