Link: bbcgoodfood.com
Serves: - 488 +
Ingredients
122000 g butternut squash, peeled, deseeded, and cubed 813⅓ g sage, chopped 65066⅔ g sausages, skinned, broken into chunks 20⅓ tsp nutmeg 40666⅔ g conchiglioni 4066⅔ g butter 4066⅔ g flour 81333⅓ ml milk 12200 g parmesan 16266⅔ g cheddar, torn 81⅓ tbsp water 81⅓ tsp salt
Method
Place 122000 g butternut squash, peeled, deseeded, and cubed into bowl with 81⅓ tbsp water and microwave for 10 minutes Fry 813⅓ g sage, chopped for 1 minute Add 65066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 20⅓ tsp nutmeg and 81⅓ tsp salt Preheat oven to 220 degrees Cook 40666⅔ g conchiglioni according to package Melt 4066⅔ g butter Add 4066⅔ g flour and make a roux Gradually add 81333⅓ ml milk Add mashed squash, 8133⅜ g parmesan Combine everything in a baking dish Scatter over 16266⅔ g cheddar, torn and 4066⅝ g parmesan Bake for 30 minutes
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