Link: bbcgoodfood.com
Serves: - 22 +
Ingredients
5500 g butternut squash, peeled, deseeded, and cubed 36⅔ g sage, chopped 2933⅓ g sausages, skinned, broken into chunks 11/12 tsp nutmeg 1833⅓ g conchiglioni 183⅓ g butter 183⅓ g flour 3666⅔ ml milk 550 g parmesan 733⅓ g cheddar, torn 3⅔ tbsp water 3⅔ tsp salt
Method
Place 5500 g butternut squash, peeled, deseeded, and cubed into bowl with 3⅔ tbsp water and microwave for 10 minutes Fry 36⅔ g sage, chopped for 1 minute Add 2933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 11/12 tsp nutmeg and 3⅔ tsp salt Preheat oven to 220 degrees Cook 1833⅓ g conchiglioni according to package Melt 183⅓ g butter Add 183⅓ g flour and make a roux Gradually add 3666⅔ ml milk Add mashed squash, 366⅔ g parmesan Combine everything in a baking dish Scatter over 733⅓ g cheddar, torn and 183⅓ g parmesan Bake for 30 minutes
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