Link: bbcgoodfood.com
Serves: - 350 +
Ingredients
87500 g butternut squash, peeled, deseeded, and cubed 583⅓ g sage, chopped 46666⅔ g sausages, skinned, broken into chunks 14 7/12 tsp nutmeg 29166⅔ g conchiglioni 2916⅔ g butter 2916⅔ g flour 58333⅓ ml milk 8750 g parmesan 11666⅔ g cheddar, torn 58⅓ tbsp water 58⅓ tsp salt
Method
Place 87500 g butternut squash, peeled, deseeded, and cubed into bowl with 58⅓ tbsp water and microwave for 10 minutes Fry 583⅓ g sage, chopped for 1 minute Add 46666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 14 7/12 tsp nutmeg and 58⅓ tsp salt Preheat oven to 220 degrees Cook 29166⅔ g conchiglioni according to package Melt 2916⅔ g butter Add 2916⅔ g flour and make a roux Gradually add 58333⅓ ml milk Add mashed squash, 5833 4/11 g parmesan Combine everything in a baking dish Scatter over 11666⅔ g cheddar, torn and 2916 7/11 g parmesan Bake for 30 minutes
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