Link: bbcgoodfood.com
Serves: - 176 +
Ingredients
44000 g butternut squash, peeled, deseeded, and cubed 293⅓ g sage, chopped 23466⅔ g sausages, skinned, broken into chunks 7⅓ tsp nutmeg 14666⅔ g conchiglioni 1466⅔ g butter 1466⅔ g flour 29333⅓ ml milk 4400 g parmesan 5866⅔ g cheddar, torn 29⅓ tbsp water 29⅓ tsp salt
Method
Place 44000 g butternut squash, peeled, deseeded, and cubed into bowl with 29⅓ tbsp water and microwave for 10 minutes Fry 293⅓ g sage, chopped for 1 minute Add 23466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 7⅓ tsp nutmeg and 29⅓ tsp salt Preheat oven to 220 degrees Cook 14666⅔ g conchiglioni according to package Melt 1466⅔ g butter Add 1466⅔ g flour and make a roux Gradually add 29333⅓ ml milk Add mashed squash, 2933 5/14 g parmesan Combine everything in a baking dish Scatter over 5866⅔ g cheddar, torn and 1466 9/14 g parmesan Bake for 30 minutes
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