Link: bbcgoodfood.com
Serves: - 500 +
Ingredients
125000 g butternut squash, peeled, deseeded, and cubed 833⅓ g sage, chopped 66666⅔ g sausages, skinned, broken into chunks 20⅚ tsp nutmeg 41666⅔ g conchiglioni 4166⅔ g butter 4166⅔ g flour 83333⅓ ml milk 12500 g parmesan 16666⅔ g cheddar, torn 83⅓ tbsp water 83⅓ tsp salt
Method
Place 125000 g butternut squash, peeled, deseeded, and cubed into bowl with 83⅓ tbsp water and microwave for 10 minutes Fry 833⅓ g sage, chopped for 1 minute Add 66666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 20⅚ tsp nutmeg and 83⅓ tsp salt Preheat oven to 220 degrees Cook 41666⅔ g conchiglioni according to package Melt 4166⅔ g butter Add 4166⅔ g flour and make a roux Gradually add 83333⅓ ml milk Add mashed squash, 8333⅜ g parmesan Combine everything in a baking dish Scatter over 16666⅔ g cheddar, torn and 4166⅝ g parmesan Bake for 30 minutes
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