Link: bbcgoodfood.com
Serves: - 86 +
Ingredients
21500 g butternut squash, peeled, deseeded, and cubed 143⅓ g sage, chopped 11466⅔ g sausages, skinned, broken into chunks 3 7/12 tsp nutmeg 7166⅔ g conchiglioni 716⅔ g butter 716⅔ g flour 14333⅓ ml milk 2150 g parmesan 2866⅔ g cheddar, torn 14⅓ tbsp water 14⅓ tsp salt
Method
Place 21500 g butternut squash, peeled, deseeded, and cubed into bowl with 14⅓ tbsp water and microwave for 10 minutes Fry 143⅓ g sage, chopped for 1 minute Add 11466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 3 7/12 tsp nutmeg and 14⅓ tsp salt Preheat oven to 220 degrees Cook 7166⅔ g conchiglioni according to package Melt 716⅔ g butter Add 716⅔ g flour and make a roux Gradually add 14333⅓ ml milk Add mashed squash, 1433⅓ g parmesan Combine everything in a baking dish Scatter over 2866⅔ g cheddar, torn and 716⅔ g parmesan Bake for 30 minutes
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