Link: bbcgoodfood.com
Serves: - 275 +
Ingredients
68750 g butternut squash, peeled, deseeded, and cubed 458⅓ g sage, chopped 36666⅔ g sausages, skinned, broken into chunks 11 6/13 tsp nutmeg 22916⅔ g conchiglioni 2291⅔ g butter 2291⅔ g flour 45833⅓ ml milk 6875 g parmesan 9166⅔ g cheddar, torn 45⅚ tbsp water 45⅚ tsp salt
Method
Place 68750 g butternut squash, peeled, deseeded, and cubed into bowl with 45⅚ tbsp water and microwave for 10 minutes Fry 458⅓ g sage, chopped for 1 minute Add 36666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 11 6/13 tsp nutmeg and 45⅚ tsp salt Preheat oven to 220 degrees Cook 22916⅔ g conchiglioni according to package Melt 2291⅔ g butter Add 2291⅔ g flour and make a roux Gradually add 45833⅓ ml milk Add mashed squash, 4583 5/14 g parmesan Combine everything in a baking dish Scatter over 9166⅔ g cheddar, torn and 2291 9/14 g parmesan Bake for 30 minutes
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