Link: bbcgoodfood.com
Serves: - 410 +
Ingredients
102500 g butternut squash, peeled, deseeded, and cubed 683⅓ g sage, chopped 54666⅔ g sausages, skinned, broken into chunks 17 1/12 tsp nutmeg 34166⅔ g conchiglioni 3416⅔ g butter 3416⅔ g flour 68333⅓ ml milk 10250 g parmesan 13666⅔ g cheddar, torn 68⅓ tbsp water 68⅓ tsp salt
Method
Place 102500 g butternut squash, peeled, deseeded, and cubed into bowl with 68⅓ tbsp water and microwave for 10 minutes Fry 683⅓ g sage, chopped for 1 minute Add 54666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 17 1/12 tsp nutmeg and 68⅓ tsp salt Preheat oven to 220 degrees Cook 34166⅔ g conchiglioni according to package Melt 3416⅔ g butter Add 3416⅔ g flour and make a roux Gradually add 68333⅓ ml milk Add mashed squash, 6833 4/11 g parmesan Combine everything in a baking dish Scatter over 13666⅔ g cheddar, torn and 3416 7/11 g parmesan Bake for 30 minutes
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