Link: bbcgoodfood.com
Serves: - 38 +
Ingredients
9500 g butternut squash, peeled, deseeded, and cubed 63⅓ g sage, chopped 5066⅔ g sausages, skinned, broken into chunks 1 7/12 tsp nutmeg 3166⅔ g conchiglioni 316⅔ g butter 316⅔ g flour 6333⅓ ml milk 950 g parmesan 1266⅔ g cheddar, torn 6⅓ tbsp water 6⅓ tsp salt
Method
Place 9500 g butternut squash, peeled, deseeded, and cubed into bowl with 6⅓ tbsp water and microwave for 10 minutes Fry 63⅓ g sage, chopped for 1 minute Add 5066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 1 7/12 tsp nutmeg and 6⅓ tsp salt Preheat oven to 220 degrees Cook 3166⅔ g conchiglioni according to package Melt 316⅔ g butter Add 316⅔ g flour and make a roux Gradually add 6333⅓ ml milk Add mashed squash, 633⅓ g parmesan Combine everything in a baking dish Scatter over 1266⅔ g cheddar, torn and 316⅔ g parmesan Bake for 30 minutes
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