Link: bbcgoodfood.com
Serves: - 80 +
Ingredients
20000 g butternut squash, peeled, deseeded, and cubed 133⅓ g sage, chopped 10666⅔ g sausages, skinned, broken into chunks 3⅓ tsp nutmeg 6666⅔ g conchiglioni 666⅔ g butter 666⅔ g flour 13333⅓ ml milk 2000 g parmesan 2666⅔ g cheddar, torn 13⅓ tbsp water 13⅓ tsp salt
Method
Place 20000 g butternut squash, peeled, deseeded, and cubed into bowl with 13⅓ tbsp water and microwave for 10 minutes Fry 133⅓ g sage, chopped for 1 minute Add 10666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 3⅓ tsp nutmeg and 13⅓ tsp salt Preheat oven to 220 degrees Cook 6666⅔ g conchiglioni according to package Melt 666⅔ g butter Add 666⅔ g flour and make a roux Gradually add 13333⅓ ml milk Add mashed squash, 1333⅓ g parmesan Combine everything in a baking dish Scatter over 2666⅔ g cheddar, torn and 666⅔ g parmesan Bake for 30 minutes
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