Link: bbcgoodfood.com
Serves: - 88 +
Ingredients
22000 g butternut squash, peeled, deseeded, and cubed 146⅔ g sage, chopped 11733⅓ g sausages, skinned, broken into chunks 3⅔ tsp nutmeg 7333⅓ g conchiglioni 733⅓ g butter 733⅓ g flour 14666⅔ ml milk 2200 g parmesan 2933⅓ g cheddar, torn 14⅔ tbsp water 14⅔ tsp salt
Method
Place 22000 g butternut squash, peeled, deseeded, and cubed into bowl with 14⅔ tbsp water and microwave for 10 minutes Fry 146⅔ g sage, chopped for 1 minute Add 11733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 3⅔ tsp nutmeg and 14⅔ tsp salt Preheat oven to 220 degrees Cook 7333⅓ g conchiglioni according to package Melt 733⅓ g butter Add 733⅓ g flour and make a roux Gradually add 14666⅔ ml milk Add mashed squash, 1466⅔ g parmesan Combine everything in a baking dish Scatter over 2933⅓ g cheddar, torn and 733⅓ g parmesan Bake for 30 minutes
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