Link: bbcgoodfood.com
Serves: - 116 +
Ingredients
29000 g butternut squash, peeled, deseeded, and cubed 193⅓ g sage, chopped 15466⅔ g sausages, skinned, broken into chunks 4⅚ tsp nutmeg 9666⅔ g conchiglioni 966⅔ g butter 966⅔ g flour 19333⅓ ml milk 2900 g parmesan 3866⅔ g cheddar, torn 19⅓ tbsp water 19⅓ tsp salt
Method
Place 29000 g butternut squash, peeled, deseeded, and cubed into bowl with 19⅓ tbsp water and microwave for 10 minutes Fry 193⅓ g sage, chopped for 1 minute Add 15466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 4⅚ tsp nutmeg and 19⅓ tsp salt Preheat oven to 220 degrees Cook 9666⅔ g conchiglioni according to package Melt 966⅔ g butter Add 966⅔ g flour and make a roux Gradually add 19333⅓ ml milk Add mashed squash, 1933⅓ g parmesan Combine everything in a baking dish Scatter over 3866⅔ g cheddar, torn and 966⅔ g parmesan Bake for 30 minutes
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