Link: bbcgoodfood.com
Serves: - 514 +
Ingredients
128500 g butternut squash, peeled, deseeded, and cubed 856⅔ g sage, chopped 68533⅓ g sausages, skinned, broken into chunks 21 5/12 tsp nutmeg 42833⅓ g conchiglioni 4283⅓ g butter 4283⅓ g flour 85666⅔ ml milk 12850 g parmesan 17133⅓ g cheddar, torn 85⅔ tbsp water 85⅔ tsp salt
Method
Place 128500 g butternut squash, peeled, deseeded, and cubed into bowl with 85⅔ tbsp water and microwave for 10 minutes Fry 856⅔ g sage, chopped for 1 minute Add 68533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 21 5/12 tsp nutmeg and 85⅔ tsp salt Preheat oven to 220 degrees Cook 42833⅓ g conchiglioni according to package Melt 4283⅓ g butter Add 4283⅓ g flour and make a roux Gradually add 85666⅔ ml milk Add mashed squash, 8566 5/7 g parmesan Combine everything in a baking dish Scatter over 17133⅓ g cheddar, torn and 4283 2/7 g parmesan Bake for 30 minutes
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