Link: bbcgoodfood.com
Serves: - 284 +
Ingredients
71000 g butternut squash, peeled, deseeded, and cubed 473⅓ g sage, chopped 37866⅔ g sausages, skinned, broken into chunks 11⅚ tsp nutmeg 23666⅔ g conchiglioni 2366⅔ g butter 2366⅔ g flour 47333⅓ ml milk 7100 g parmesan 9466⅔ g cheddar, torn 47⅓ tbsp water 47⅓ tsp salt
Method
Place 71000 g butternut squash, peeled, deseeded, and cubed into bowl with 47⅓ tbsp water and microwave for 10 minutes Fry 473⅓ g sage, chopped for 1 minute Add 37866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 11⅚ tsp nutmeg and 47⅓ tsp salt Preheat oven to 220 degrees Cook 23666⅔ g conchiglioni according to package Melt 2366⅔ g butter Add 2366⅔ g flour and make a roux Gradually add 47333⅓ ml milk Add mashed squash, 4733 5/14 g parmesan Combine everything in a baking dish Scatter over 9466⅔ g cheddar, torn and 2366 9/14 g parmesan Bake for 30 minutes
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