Link: bbcgoodfood.com
Serves: - 220 +
Ingredients
55000 g butternut squash, peeled, deseeded, and cubed 366⅔ g sage, chopped 29333⅓ g sausages, skinned, broken into chunks 9⅙ tsp nutmeg 18333⅓ g conchiglioni 1833⅓ g butter 1833⅓ g flour 36666⅔ ml milk 5500 g parmesan 7333⅓ g cheddar, torn 36⅔ tbsp water 36⅔ tsp salt
Method
Place 55000 g butternut squash, peeled, deseeded, and cubed into bowl with 36⅔ tbsp water and microwave for 10 minutes Fry 366⅔ g sage, chopped for 1 minute Add 29333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 9⅙ tsp nutmeg and 36⅔ tsp salt Preheat oven to 220 degrees Cook 18333⅓ g conchiglioni according to package Melt 1833⅓ g butter Add 1833⅓ g flour and make a roux Gradually add 36666⅔ ml milk Add mashed squash, 3666 11/16 g parmesan Combine everything in a baking dish Scatter over 7333⅓ g cheddar, torn and 1833 5/16 g parmesan Bake for 30 minutes
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