Link: bbcgoodfood.com
Serves: - 104 +
Ingredients
26000 g butternut squash, peeled, deseeded, and cubed 173⅓ g sage, chopped 13866⅔ g sausages, skinned, broken into chunks 4⅓ tsp nutmeg 8666⅔ g conchiglioni 866⅔ g butter 866⅔ g flour 17333⅓ ml milk 2600 g parmesan 3466⅔ g cheddar, torn 17⅓ tbsp water 17⅓ tsp salt
Method
Place 26000 g butternut squash, peeled, deseeded, and cubed into bowl with 17⅓ tbsp water and microwave for 10 minutes Fry 173⅓ g sage, chopped for 1 minute Add 13866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 4⅓ tsp nutmeg and 17⅓ tsp salt Preheat oven to 220 degrees Cook 8666⅔ g conchiglioni according to package Melt 866⅔ g butter Add 866⅔ g flour and make a roux Gradually add 17333⅓ ml milk Add mashed squash, 1733⅓ g parmesan Combine everything in a baking dish Scatter over 3466⅔ g cheddar, torn and 866⅔ g parmesan Bake for 30 minutes
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