Link: bbcgoodfood.com
Serves: - 260 +
Ingredients
65000 g butternut squash, peeled, deseeded, and cubed 433⅓ g sage, chopped 34666⅔ g sausages, skinned, broken into chunks 10⅚ tsp nutmeg 21666⅔ g conchiglioni 2166⅔ g butter 2166⅔ g flour 43333⅓ ml milk 6500 g parmesan 8666⅔ g cheddar, torn 43⅓ tbsp water 43⅓ tsp salt
Method
Place 65000 g butternut squash, peeled, deseeded, and cubed into bowl with 43⅓ tbsp water and microwave for 10 minutes Fry 433⅓ g sage, chopped for 1 minute Add 34666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 10⅚ tsp nutmeg and 43⅓ tsp salt Preheat oven to 220 degrees Cook 21666⅔ g conchiglioni according to package Melt 2166⅔ g butter Add 2166⅔ g flour and make a roux Gradually add 43333⅓ ml milk Add mashed squash, 4333 5/14 g parmesan Combine everything in a baking dish Scatter over 8666⅔ g cheddar, torn and 2166 9/14 g parmesan Bake for 30 minutes
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