Link: bbcgoodfood.com
Serves: - 259 +
Ingredients
64750 g butternut squash, peeled, deseeded, and cubed 431⅔ g sage, chopped 34533⅓ g sausages, skinned, broken into chunks 10 11/14 tsp nutmeg 21583⅓ g conchiglioni 2158⅓ g butter 2158⅓ g flour 43166⅔ ml milk 6475 g parmesan 8633⅓ g cheddar, torn 43⅙ tbsp water 43⅙ tsp salt
Method
Place 64750 g butternut squash, peeled, deseeded, and cubed into bowl with 43⅙ tbsp water and microwave for 10 minutes Fry 431⅔ g sage, chopped for 1 minute Add 34533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 10 11/14 tsp nutmeg and 43⅙ tsp salt Preheat oven to 220 degrees Cook 21583⅓ g conchiglioni according to package Melt 2158⅓ g butter Add 2158⅓ g flour and make a roux Gradually add 43166⅔ ml milk Add mashed squash, 4316 11/16 g parmesan Combine everything in a baking dish Scatter over 8633⅓ g cheddar, torn and 2158 5/16 g parmesan Bake for 30 minutes
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