Link: bbcgoodfood.com
Serves: - 110 +
Ingredients
27500 g butternut squash, peeled, deseeded, and cubed 183⅓ g sage, chopped 14666⅔ g sausages, skinned, broken into chunks 4 7/12 tsp nutmeg 9166⅔ g conchiglioni 916⅔ g butter 916⅔ g flour 18333⅓ ml milk 2750 g parmesan 3666⅔ g cheddar, torn 18⅓ tbsp water 18⅓ tsp salt
Method
Place 27500 g butternut squash, peeled, deseeded, and cubed into bowl with 18⅓ tbsp water and microwave for 10 minutes Fry 183⅓ g sage, chopped for 1 minute Add 14666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 4 7/12 tsp nutmeg and 18⅓ tsp salt Preheat oven to 220 degrees Cook 9166⅔ g conchiglioni according to package Melt 916⅔ g butter Add 916⅔ g flour and make a roux Gradually add 18333⅓ ml milk Add mashed squash, 1833⅓ g parmesan Combine everything in a baking dish Scatter over 3666⅔ g cheddar, torn and 916⅔ g parmesan Bake for 30 minutes
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