Link: bbcgoodfood.com
Serves: - 118 +
Ingredients
29500 g butternut squash, peeled, deseeded, and cubed 196⅔ g sage, chopped 15733⅓ g sausages, skinned, broken into chunks 4 11/12 tsp nutmeg 9833⅓ g conchiglioni 983⅓ g butter 983⅓ g flour 19666⅔ ml milk 2950 g parmesan 3933⅓ g cheddar, torn 19⅔ tbsp water 19⅔ tsp salt
Method
Place 29500 g butternut squash, peeled, deseeded, and cubed into bowl with 19⅔ tbsp water and microwave for 10 minutes Fry 196⅔ g sage, chopped for 1 minute Add 15733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 4 11/12 tsp nutmeg and 19⅔ tsp salt Preheat oven to 220 degrees Cook 9833⅓ g conchiglioni according to package Melt 983⅓ g butter Add 983⅓ g flour and make a roux Gradually add 19666⅔ ml milk Add mashed squash, 1966⅔ g parmesan Combine everything in a baking dish Scatter over 3933⅓ g cheddar, torn and 983⅓ g parmesan Bake for 30 minutes
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