Link: bbcgoodfood.com
Serves: - 188 +
Ingredients
47000 g butternut squash, peeled, deseeded, and cubed 313⅓ g sage, chopped 25066⅔ g sausages, skinned, broken into chunks 7⅚ tsp nutmeg 15666⅔ g conchiglioni 1566⅔ g butter 1566⅔ g flour 31333⅓ ml milk 4700 g parmesan 6266⅔ g cheddar, torn 31⅓ tbsp water 31⅓ tsp salt
Method
Place 47000 g butternut squash, peeled, deseeded, and cubed into bowl with 31⅓ tbsp water and microwave for 10 minutes Fry 313⅓ g sage, chopped for 1 minute Add 25066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 7⅚ tsp nutmeg and 31⅓ tsp salt Preheat oven to 220 degrees Cook 15666⅔ g conchiglioni according to package Melt 1566⅔ g butter Add 1566⅔ g flour and make a roux Gradually add 31333⅓ ml milk Add mashed squash, 3133 5/14 g parmesan Combine everything in a baking dish Scatter over 6266⅔ g cheddar, torn and 1566 9/14 g parmesan Bake for 30 minutes
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