Link: bbcgoodfood.com
Serves: - 56 +
Ingredients
14000 g butternut squash, peeled, deseeded, and cubed 93⅓ g sage, chopped 7466⅔ g sausages, skinned, broken into chunks 2⅓ tsp nutmeg 4666⅔ g conchiglioni 466⅔ g butter 466⅔ g flour 9333⅓ ml milk 1400 g parmesan 1866⅔ g cheddar, torn 9⅓ tbsp water 9⅓ tsp salt
Method
Place 14000 g butternut squash, peeled, deseeded, and cubed into bowl with 9⅓ tbsp water and microwave for 10 minutes Fry 93⅓ g sage, chopped for 1 minute Add 7466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 2⅓ tsp nutmeg and 9⅓ tsp salt Preheat oven to 220 degrees Cook 4666⅔ g conchiglioni according to package Melt 466⅔ g butter Add 466⅔ g flour and make a roux Gradually add 9333⅓ ml milk Add mashed squash, 933⅓ g parmesan Combine everything in a baking dish Scatter over 1866⅔ g cheddar, torn and 466⅔ g parmesan Bake for 30 minutes
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