Link: bbcgoodfood.com
Serves: - 76 +
Ingredients
19000 g butternut squash, peeled, deseeded, and cubed 126⅔ g sage, chopped 10133⅓ g sausages, skinned, broken into chunks 3⅙ tsp nutmeg 6333⅓ g conchiglioni 633⅓ g butter 633⅓ g flour 12666⅔ ml milk 1900 g parmesan 2533⅓ g cheddar, torn 12⅔ tbsp water 12⅔ tsp salt
Method
Place 19000 g butternut squash, peeled, deseeded, and cubed into bowl with 12⅔ tbsp water and microwave for 10 minutes Fry 126⅔ g sage, chopped for 1 minute Add 10133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 3⅙ tsp nutmeg and 12⅔ tsp salt Preheat oven to 220 degrees Cook 6333⅓ g conchiglioni according to package Melt 633⅓ g butter Add 633⅓ g flour and make a roux Gradually add 12666⅔ ml milk Add mashed squash, 1266⅔ g parmesan Combine everything in a baking dish Scatter over 2533⅓ g cheddar, torn and 633⅓ g parmesan Bake for 30 minutes
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