Link: bbcgoodfood.com
Serves: - 160 +
Ingredients
40000 g butternut squash, peeled, deseeded, and cubed 266⅔ g sage, chopped 21333⅓ g sausages, skinned, broken into chunks 6⅔ tsp nutmeg 13333⅓ g conchiglioni 1333⅓ g butter 1333⅓ g flour 26666⅔ ml milk 4000 g parmesan 5333⅓ g cheddar, torn 26⅔ tbsp water 26⅔ tsp salt
Method
Place 40000 g butternut squash, peeled, deseeded, and cubed into bowl with 26⅔ tbsp water and microwave for 10 minutes Fry 266⅔ g sage, chopped for 1 minute Add 21333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 6⅔ tsp nutmeg and 26⅔ tsp salt Preheat oven to 220 degrees Cook 13333⅓ g conchiglioni according to package Melt 1333⅓ g butter Add 1333⅓ g flour and make a roux Gradually add 26666⅔ ml milk Add mashed squash, 2666 11/16 g parmesan Combine everything in a baking dish Scatter over 5333⅓ g cheddar, torn and 1333 5/16 g parmesan Bake for 30 minutes
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