Link: bbcgoodfood.com
Serves: - 164 +
Ingredients
41000 g butternut squash, peeled, deseeded, and cubed 273⅓ g sage, chopped 21866⅔ g sausages, skinned, broken into chunks 6⅚ tsp nutmeg 13666⅔ g conchiglioni 1366⅔ g butter 1366⅔ g flour 27333⅓ ml milk 4100 g parmesan 5466⅔ g cheddar, torn 27⅓ tbsp water 27⅓ tsp salt
Method
Place 41000 g butternut squash, peeled, deseeded, and cubed into bowl with 27⅓ tbsp water and microwave for 10 minutes Fry 273⅓ g sage, chopped for 1 minute Add 21866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 6⅚ tsp nutmeg and 27⅓ tsp salt Preheat oven to 220 degrees Cook 13666⅔ g conchiglioni according to package Melt 1366⅔ g butter Add 1366⅔ g flour and make a roux Gradually add 27333⅓ ml milk Add mashed squash, 2733 5/14 g parmesan Combine everything in a baking dish Scatter over 5466⅔ g cheddar, torn and 1366 9/14 g parmesan Bake for 30 minutes
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