Link: bbcgoodfood.com
Serves: - 352 +
Ingredients
88000 g butternut squash, peeled, deseeded, and cubed 586⅔ g sage, chopped 46933⅓ g sausages, skinned, broken into chunks 14⅔ tsp nutmeg 29333⅓ g conchiglioni 2933⅓ g butter 2933⅓ g flour 58666⅔ ml milk 8800 g parmesan 11733⅓ g cheddar, torn 58⅔ tbsp water 58⅔ tsp salt
Method
Place 88000 g butternut squash, peeled, deseeded, and cubed into bowl with 58⅔ tbsp water and microwave for 10 minutes Fry 586⅔ g sage, chopped for 1 minute Add 46933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 14⅔ tsp nutmeg and 58⅔ tsp salt Preheat oven to 220 degrees Cook 29333⅓ g conchiglioni according to package Melt 2933⅓ g butter Add 2933⅓ g flour and make a roux Gradually add 58666⅔ ml milk Add mashed squash, 5866 9/13 g parmesan Combine everything in a baking dish Scatter over 11733⅓ g cheddar, torn and 2933 4/13 g parmesan Bake for 30 minutes
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