Link: bbcgoodfood.com
Serves: - 68 +
Ingredients
17000 g butternut squash, peeled, deseeded, and cubed 113⅓ g sage, chopped 9066⅔ g sausages, skinned, broken into chunks 2⅚ tsp nutmeg 5666⅔ g conchiglioni 566⅔ g butter 566⅔ g flour 11333⅓ ml milk 1700 g parmesan 2266⅔ g cheddar, torn 11⅓ tbsp water 11⅓ tsp salt
Method
Place 17000 g butternut squash, peeled, deseeded, and cubed into bowl with 11⅓ tbsp water and microwave for 10 minutes Fry 113⅓ g sage, chopped for 1 minute Add 9066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 2⅚ tsp nutmeg and 11⅓ tsp salt Preheat oven to 220 degrees Cook 5666⅔ g conchiglioni according to package Melt 566⅔ g butter Add 566⅔ g flour and make a roux Gradually add 11333⅓ ml milk Add mashed squash, 1133⅓ g parmesan Combine everything in a baking dish Scatter over 2266⅔ g cheddar, torn and 566⅔ g parmesan Bake for 30 minutes
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