Link: bbcgoodfood.com
Serves: - 190 +
Ingredients
47500 g butternut squash, peeled, deseeded, and cubed 316⅔ g sage, chopped 25333⅓ g sausages, skinned, broken into chunks 7 11/12 tsp nutmeg 15833⅓ g conchiglioni 1583⅓ g butter 1583⅓ g flour 31666⅔ ml milk 4750 g parmesan 6333⅓ g cheddar, torn 31⅔ tbsp water 31⅔ tsp salt
Method
Place 47500 g butternut squash, peeled, deseeded, and cubed into bowl with 31⅔ tbsp water and microwave for 10 minutes Fry 316⅔ g sage, chopped for 1 minute Add 25333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 7 11/12 tsp nutmeg and 31⅔ tsp salt Preheat oven to 220 degrees Cook 15833⅓ g conchiglioni according to package Melt 1583⅓ g butter Add 1583⅓ g flour and make a roux Gradually add 31666⅔ ml milk Add mashed squash, 3166 11/16 g parmesan Combine everything in a baking dish Scatter over 6333⅓ g cheddar, torn and 1583 5/16 g parmesan Bake for 30 minutes
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