Link: bbcgoodfood.com
Serves: - 319 +
Ingredients
79750 g butternut squash, peeled, deseeded, and cubed 531⅔ g sage, chopped 42533⅓ g sausages, skinned, broken into chunks 13 2/7 tsp nutmeg 26583⅓ g conchiglioni 2658⅓ g butter 2658⅓ g flour 53166⅔ ml milk 7975 g parmesan 10633⅓ g cheddar, torn 53⅙ tbsp water 53⅙ tsp salt
Method
Place 79750 g butternut squash, peeled, deseeded, and cubed into bowl with 53⅙ tbsp water and microwave for 10 minutes Fry 531⅔ g sage, chopped for 1 minute Add 42533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 13 2/7 tsp nutmeg and 53⅙ tsp salt Preheat oven to 220 degrees Cook 26583⅓ g conchiglioni according to package Melt 2658⅓ g butter Add 2658⅓ g flour and make a roux Gradually add 53166⅔ ml milk Add mashed squash, 5316 9/13 g parmesan Combine everything in a baking dish Scatter over 10633⅓ g cheddar, torn and 2658 4/13 g parmesan Bake for 30 minutes
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