Link: bbcgoodfood.com
Serves: - 65 +
Ingredients
16250 g butternut squash, peeled, deseeded, and cubed 108⅓ g sage, chopped 8666⅔ g sausages, skinned, broken into chunks 2 5/7 tsp nutmeg 5416⅔ g conchiglioni 541⅔ g butter 541⅔ g flour 10833⅓ ml milk 1625 g parmesan 2166⅔ g cheddar, torn 10⅚ tbsp water 10⅚ tsp salt
Method
Place 16250 g butternut squash, peeled, deseeded, and cubed into bowl with 10⅚ tbsp water and microwave for 10 minutes Fry 108⅓ g sage, chopped for 1 minute Add 8666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 2 5/7 tsp nutmeg and 10⅚ tsp salt Preheat oven to 220 degrees Cook 5416⅔ g conchiglioni according to package Melt 541⅔ g butter Add 541⅔ g flour and make a roux Gradually add 10833⅓ ml milk Add mashed squash, 1083⅓ g parmesan Combine everything in a baking dish Scatter over 2166⅔ g cheddar, torn and 541⅔ g parmesan Bake for 30 minutes
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