Link: bbcgoodfood.com
Serves: - 251 +
Ingredients
62750 g butternut squash, peeled, deseeded, and cubed 418⅓ g sage, chopped 33466⅔ g sausages, skinned, broken into chunks 10 6/13 tsp nutmeg 20916⅔ g conchiglioni 2091⅔ g butter 2091⅔ g flour 41833⅓ ml milk 6275 g parmesan 8366⅔ g cheddar, torn 41⅚ tbsp water 41⅚ tsp salt
Method
Place 62750 g butternut squash, peeled, deseeded, and cubed into bowl with 41⅚ tbsp water and microwave for 10 minutes Fry 418⅓ g sage, chopped for 1 minute Add 33466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 10 6/13 tsp nutmeg and 41⅚ tsp salt Preheat oven to 220 degrees Cook 20916⅔ g conchiglioni according to package Melt 2091⅔ g butter Add 2091⅔ g flour and make a roux Gradually add 41833⅓ ml milk Add mashed squash, 4183 5/14 g parmesan Combine everything in a baking dish Scatter over 8366⅔ g cheddar, torn and 2091 9/14 g parmesan Bake for 30 minutes
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