Link: bbcgoodfood.com
Serves: - 112 +
Ingredients
28000 g butternut squash, peeled, deseeded, and cubed 186⅔ g sage, chopped 14933⅓ g sausages, skinned, broken into chunks 4⅔ tsp nutmeg 9333⅓ g conchiglioni 933⅓ g butter 933⅓ g flour 18666⅔ ml milk 2800 g parmesan 3733⅓ g cheddar, torn 18⅔ tbsp water 18⅔ tsp salt
Method
Place 28000 g butternut squash, peeled, deseeded, and cubed into bowl with 18⅔ tbsp water and microwave for 10 minutes Fry 186⅔ g sage, chopped for 1 minute Add 14933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 4⅔ tsp nutmeg and 18⅔ tsp salt Preheat oven to 220 degrees Cook 9333⅓ g conchiglioni according to package Melt 933⅓ g butter Add 933⅓ g flour and make a roux Gradually add 18666⅔ ml milk Add mashed squash, 1866⅔ g parmesan Combine everything in a baking dish Scatter over 3733⅓ g cheddar, torn and 933⅓ g parmesan Bake for 30 minutes
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