Link: bbcgoodfood.com
Serves: - 70 +
Ingredients
17500 g butternut squash, peeled, deseeded, and cubed 116⅔ g sage, chopped 9333⅓ g sausages, skinned, broken into chunks 2 11/12 tsp nutmeg 5833⅓ g conchiglioni 583⅓ g butter 583⅓ g flour 11666⅔ ml milk 1750 g parmesan 2333⅓ g cheddar, torn 11⅔ tbsp water 11⅔ tsp salt
Method
Place 17500 g butternut squash, peeled, deseeded, and cubed into bowl with 11⅔ tbsp water and microwave for 10 minutes Fry 116⅔ g sage, chopped for 1 minute Add 9333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 2 11/12 tsp nutmeg and 11⅔ tsp salt Preheat oven to 220 degrees Cook 5833⅓ g conchiglioni according to package Melt 583⅓ g butter Add 583⅓ g flour and make a roux Gradually add 11666⅔ ml milk Add mashed squash, 1166⅔ g parmesan Combine everything in a baking dish Scatter over 2333⅓ g cheddar, torn and 583⅓ g parmesan Bake for 30 minutes
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