Link: bbcgoodfood.com
Serves: - 115 +
Ingredients
28750 g butternut squash, peeled, deseeded, and cubed 191⅔ g sage, chopped 15333⅓ g sausages, skinned, broken into chunks 4 11/14 tsp nutmeg 9583⅓ g conchiglioni 958⅓ g butter 958⅓ g flour 19166⅔ ml milk 2875 g parmesan 3833⅓ g cheddar, torn 19⅙ tbsp water 19⅙ tsp salt
Method
Place 28750 g butternut squash, peeled, deseeded, and cubed into bowl with 19⅙ tbsp water and microwave for 10 minutes Fry 191⅔ g sage, chopped for 1 minute Add 15333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 4 11/14 tsp nutmeg and 19⅙ tsp salt Preheat oven to 220 degrees Cook 9583⅓ g conchiglioni according to package Melt 958⅓ g butter Add 958⅓ g flour and make a roux Gradually add 19166⅔ ml milk Add mashed squash, 1916⅔ g parmesan Combine everything in a baking dish Scatter over 3833⅓ g cheddar, torn and 958⅓ g parmesan Bake for 30 minutes
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