Link: bbcgoodfood.com
Serves: - 55 +
Ingredients
13750 g butternut squash, peeled, deseeded, and cubed 91⅔ g sage, chopped 7333⅓ g sausages, skinned, broken into chunks 2 2/7 tsp nutmeg 4583⅓ g conchiglioni 458⅓ g butter 458⅓ g flour 9166⅔ ml milk 1375 g parmesan 1833⅓ g cheddar, torn 9⅙ tbsp water 9⅙ tsp salt
Method
Place 13750 g butternut squash, peeled, deseeded, and cubed into bowl with 9⅙ tbsp water and microwave for 10 minutes Fry 91⅔ g sage, chopped for 1 minute Add 7333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 2 2/7 tsp nutmeg and 9⅙ tsp salt Preheat oven to 220 degrees Cook 4583⅓ g conchiglioni according to package Melt 458⅓ g butter Add 458⅓ g flour and make a roux Gradually add 9166⅔ ml milk Add mashed squash, 916⅔ g parmesan Combine everything in a baking dish Scatter over 1833⅓ g cheddar, torn and 458⅓ g parmesan Bake for 30 minutes
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