Link: bbcgoodfood.com
Serves: - 172 +
Ingredients
43000 g butternut squash, peeled, deseeded, and cubed 286⅔ g sage, chopped 22933⅓ g sausages, skinned, broken into chunks 7⅙ tsp nutmeg 14333⅓ g conchiglioni 1433⅓ g butter 1433⅓ g flour 28666⅔ ml milk 4300 g parmesan 5733⅓ g cheddar, torn 28⅔ tbsp water 28⅔ tsp salt
Method
Place 43000 g butternut squash, peeled, deseeded, and cubed into bowl with 28⅔ tbsp water and microwave for 10 minutes Fry 286⅔ g sage, chopped for 1 minute Add 22933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 7⅙ tsp nutmeg and 28⅔ tsp salt Preheat oven to 220 degrees Cook 14333⅓ g conchiglioni according to package Melt 1433⅓ g butter Add 1433⅓ g flour and make a roux Gradually add 28666⅔ ml milk Add mashed squash, 2866 11/16 g parmesan Combine everything in a baking dish Scatter over 5733⅓ g cheddar, torn and 1433 5/16 g parmesan Bake for 30 minutes
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