Link: bbcgoodfood.com
Serves: - 25 +
Ingredients
6250 g butternut squash, peeled, deseeded, and cubed 41⅔ g sage, chopped 3333⅓ g sausages, skinned, broken into chunks 1 1/16 tsp nutmeg 2083⅓ g conchiglioni 208⅓ g butter 208⅓ g flour 4166⅔ ml milk 625 g parmesan 833⅓ g cheddar, torn 4⅙ tbsp water 4⅙ tsp salt
Method
Place 6250 g butternut squash, peeled, deseeded, and cubed into bowl with 4⅙ tbsp water and microwave for 10 minutes Fry 41⅔ g sage, chopped for 1 minute Add 3333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 1 1/16 tsp nutmeg and 4⅙ tsp salt Preheat oven to 220 degrees Cook 2083⅓ g conchiglioni according to package Melt 208⅓ g butter Add 208⅓ g flour and make a roux Gradually add 4166⅔ ml milk Add mashed squash, 416⅔ g parmesan Combine everything in a baking dish Scatter over 833⅓ g cheddar, torn and 208⅓ g parmesan Bake for 30 minutes
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