Link: bbcgoodfood.com
Serves: - 64 +
Ingredients
16000 g butternut squash, peeled, deseeded, and cubed 106⅔ g sage, chopped 8533⅓ g sausages, skinned, broken into chunks 2⅔ tsp nutmeg 5333⅓ g conchiglioni 533⅓ g butter 533⅓ g flour 10666⅔ ml milk 1600 g parmesan 2133⅓ g cheddar, torn 10⅔ tbsp water 10⅔ tsp salt
Method
Place 16000 g butternut squash, peeled, deseeded, and cubed into bowl with 10⅔ tbsp water and microwave for 10 minutes Fry 106⅔ g sage, chopped for 1 minute Add 8533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 2⅔ tsp nutmeg and 10⅔ tsp salt Preheat oven to 220 degrees Cook 5333⅓ g conchiglioni according to package Melt 533⅓ g butter Add 533⅓ g flour and make a roux Gradually add 10666⅔ ml milk Add mashed squash, 1066⅔ g parmesan Combine everything in a baking dish Scatter over 2133⅓ g cheddar, torn and 533⅓ g parmesan Bake for 30 minutes
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