Link: bbcgoodfood.com
Serves: - 392 +
Ingredients
98000 g butternut squash, peeled, deseeded, and cubed 653⅓ g sage, chopped 52266⅔ g sausages, skinned, broken into chunks 16⅓ tsp nutmeg 32666⅔ g conchiglioni 3266⅔ g butter 3266⅔ g flour 65333⅓ ml milk 9800 g parmesan 13066⅔ g cheddar, torn 65⅓ tbsp water 65⅓ tsp salt
Method
Place 98000 g butternut squash, peeled, deseeded, and cubed into bowl with 65⅓ tbsp water and microwave for 10 minutes Fry 653⅓ g sage, chopped for 1 minute Add 52266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 16⅓ tsp nutmeg and 65⅓ tsp salt Preheat oven to 220 degrees Cook 32666⅔ g conchiglioni according to package Melt 3266⅔ g butter Add 3266⅔ g flour and make a roux Gradually add 65333⅓ ml milk Add mashed squash, 6533 4/11 g parmesan Combine everything in a baking dish Scatter over 13066⅔ g cheddar, torn and 3266 7/11 g parmesan Bake for 30 minutes
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