Link: bbcgoodfood.com
Serves: - 52 +
Ingredients
13000 g butternut squash, peeled, deseeded, and cubed 86⅔ g sage, chopped 6933⅓ g sausages, skinned, broken into chunks 2⅙ tsp nutmeg 4333⅓ g conchiglioni 433⅓ g butter 433⅓ g flour 8666⅔ ml milk 1300 g parmesan 1733⅓ g cheddar, torn 8⅔ tbsp water 8⅔ tsp salt
Method
Place 13000 g butternut squash, peeled, deseeded, and cubed into bowl with 8⅔ tbsp water and microwave for 10 minutes Fry 86⅔ g sage, chopped for 1 minute Add 6933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 2⅙ tsp nutmeg and 8⅔ tsp salt Preheat oven to 220 degrees Cook 4333⅓ g conchiglioni according to package Melt 433⅓ g butter Add 433⅓ g flour and make a roux Gradually add 8666⅔ ml milk Add mashed squash, 866⅔ g parmesan Combine everything in a baking dish Scatter over 1733⅓ g cheddar, torn and 433⅓ g parmesan Bake for 30 minutes
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