Link: bbcgoodfood.com
Serves: - 470 +
Ingredients
117500 g butternut squash, peeled, deseeded, and cubed 783⅓ g sage, chopped 62666⅔ g sausages, skinned, broken into chunks 19 7/12 tsp nutmeg 39166⅔ g conchiglioni 3916⅔ g butter 3916⅔ g flour 78333⅓ ml milk 11750 g parmesan 15666⅔ g cheddar, torn 78⅓ tbsp water 78⅓ tsp salt
Method
Place 117500 g butternut squash, peeled, deseeded, and cubed into bowl with 78⅓ tbsp water and microwave for 10 minutes Fry 783⅓ g sage, chopped for 1 minute Add 62666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 19 7/12 tsp nutmeg and 78⅓ tsp salt Preheat oven to 220 degrees Cook 39166⅔ g conchiglioni according to package Melt 3916⅔ g butter Add 3916⅔ g flour and make a roux Gradually add 78333⅓ ml milk Add mashed squash, 7833⅜ g parmesan Combine everything in a baking dish Scatter over 15666⅔ g cheddar, torn and 3916⅝ g parmesan Bake for 30 minutes
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