Link: bbcgoodfood.com
Serves: - 50 +
Ingredients
12500 g butternut squash, peeled, deseeded, and cubed 83⅓ g sage, chopped 6666⅔ g sausages, skinned, broken into chunks 2 1/12 tsp nutmeg 4166⅔ g conchiglioni 416⅔ g butter 416⅔ g flour 8333⅓ ml milk 1250 g parmesan 1666⅔ g cheddar, torn 8⅓ tbsp water 8⅓ tsp salt
Method
Place 12500 g butternut squash, peeled, deseeded, and cubed into bowl with 8⅓ tbsp water and microwave for 10 minutes Fry 83⅓ g sage, chopped for 1 minute Add 6666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 2 1/12 tsp nutmeg and 8⅓ tsp salt Preheat oven to 220 degrees Cook 4166⅔ g conchiglioni according to package Melt 416⅔ g butter Add 416⅔ g flour and make a roux Gradually add 8333⅓ ml milk Add mashed squash, 833⅓ g parmesan Combine everything in a baking dish Scatter over 1666⅔ g cheddar, torn and 416⅔ g parmesan Bake for 30 minutes
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