Link: bbcgoodfood.com
Serves: - 256 +
Ingredients
64000 g butternut squash, peeled, deseeded, and cubed 426⅔ g sage, chopped 34133⅓ g sausages, skinned, broken into chunks 10⅔ tsp nutmeg 21333⅓ g conchiglioni 2133⅓ g butter 2133⅓ g flour 42666⅔ ml milk 6400 g parmesan 8533⅓ g cheddar, torn 42⅔ tbsp water 42⅔ tsp salt
Method
Place 64000 g butternut squash, peeled, deseeded, and cubed into bowl with 42⅔ tbsp water and microwave for 10 minutes Fry 426⅔ g sage, chopped for 1 minute Add 34133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 10⅔ tsp nutmeg and 42⅔ tsp salt Preheat oven to 220 degrees Cook 21333⅓ g conchiglioni according to package Melt 2133⅓ g butter Add 2133⅓ g flour and make a roux Gradually add 42666⅔ ml milk Add mashed squash, 4266 11/16 g parmesan Combine everything in a baking dish Scatter over 8533⅓ g cheddar, torn and 2133 5/16 g parmesan Bake for 30 minutes
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