Link: bbcgoodfood.com
Serves: - 49 +
Ingredients
12250 g butternut squash, peeled, deseeded, and cubed 81⅔ g sage, chopped 6533⅓ g sausages, skinned, broken into chunks 2 1/16 tsp nutmeg 4083⅓ g conchiglioni 408⅓ g butter 408⅓ g flour 8166⅔ ml milk 1225 g parmesan 1633⅓ g cheddar, torn 8⅙ tbsp water 8⅙ tsp salt
Method
Place 12250 g butternut squash, peeled, deseeded, and cubed into bowl with 8⅙ tbsp water and microwave for 10 minutes Fry 81⅔ g sage, chopped for 1 minute Add 6533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 2 1/16 tsp nutmeg and 8⅙ tsp salt Preheat oven to 220 degrees Cook 4083⅓ g conchiglioni according to package Melt 408⅓ g butter Add 408⅓ g flour and make a roux Gradually add 8166⅔ ml milk Add mashed squash, 816⅔ g parmesan Combine everything in a baking dish Scatter over 1633⅓ g cheddar, torn and 408⅓ g parmesan Bake for 30 minutes
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