Link: bbcgoodfood.com
Serves: - 136 +
Ingredients
34000 g butternut squash, peeled, deseeded, and cubed 226⅔ g sage, chopped 18133⅓ g sausages, skinned, broken into chunks 5⅔ tsp nutmeg 11333⅓ g conchiglioni 1133⅓ g butter 1133⅓ g flour 22666⅔ ml milk 3400 g parmesan 4533⅓ g cheddar, torn 22⅔ tbsp water 22⅔ tsp salt
Method
Place 34000 g butternut squash, peeled, deseeded, and cubed into bowl with 22⅔ tbsp water and microwave for 10 minutes Fry 226⅔ g sage, chopped for 1 minute Add 18133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 5⅔ tsp nutmeg and 22⅔ tsp salt Preheat oven to 220 degrees Cook 11333⅓ g conchiglioni according to package Melt 1133⅓ g butter Add 1133⅓ g flour and make a roux Gradually add 22666⅔ ml milk Add mashed squash, 2266 11/16 g parmesan Combine everything in a baking dish Scatter over 4533⅓ g cheddar, torn and 1133 5/16 g parmesan Bake for 30 minutes
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