Link: bbcgoodfood.com
Serves: - 472 +
Ingredients
118000 g butternut squash, peeled, deseeded, and cubed 786⅔ g sage, chopped 62933⅓ g sausages, skinned, broken into chunks 19⅔ tsp nutmeg 39333⅓ g conchiglioni 3933⅓ g butter 3933⅓ g flour 78666⅔ ml milk 11800 g parmesan 15733⅓ g cheddar, torn 78⅔ tbsp water 78⅔ tsp salt
Method
Place 118000 g butternut squash, peeled, deseeded, and cubed into bowl with 78⅔ tbsp water and microwave for 10 minutes Fry 786⅔ g sage, chopped for 1 minute Add 62933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 19⅔ tsp nutmeg and 78⅔ tsp salt Preheat oven to 220 degrees Cook 39333⅓ g conchiglioni according to package Melt 3933⅓ g butter Add 3933⅓ g flour and make a roux Gradually add 78666⅔ ml milk Add mashed squash, 7866 7/10 g parmesan Combine everything in a baking dish Scatter over 15733⅓ g cheddar, torn and 3933 3/10 g parmesan Bake for 30 minutes
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