Link: bbcgoodfood.com
Serves: - 130 +
Ingredients
32500 g butternut squash, peeled, deseeded, and cubed 216⅔ g sage, chopped 17333⅓ g sausages, skinned, broken into chunks 5 5/12 tsp nutmeg 10833⅓ g conchiglioni 1083⅓ g butter 1083⅓ g flour 21666⅔ ml milk 3250 g parmesan 4333⅓ g cheddar, torn 21⅔ tbsp water 21⅔ tsp salt
Method
Place 32500 g butternut squash, peeled, deseeded, and cubed into bowl with 21⅔ tbsp water and microwave for 10 minutes Fry 216⅔ g sage, chopped for 1 minute Add 17333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 5 5/12 tsp nutmeg and 21⅔ tsp salt Preheat oven to 220 degrees Cook 10833⅓ g conchiglioni according to package Melt 1083⅓ g butter Add 1083⅓ g flour and make a roux Gradually add 21666⅔ ml milk Add mashed squash, 2166 11/16 g parmesan Combine everything in a baking dish Scatter over 4333⅓ g cheddar, torn and 1083 5/16 g parmesan Bake for 30 minutes
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