Link: bbcgoodfood.com
Serves: - 92 +
Ingredients
23000 g butternut squash, peeled, deseeded, and cubed 153⅓ g sage, chopped 12266⅔ g sausages, skinned, broken into chunks 3⅚ tsp nutmeg 7666⅔ g conchiglioni 766⅔ g butter 766⅔ g flour 15333⅓ ml milk 2300 g parmesan 3066⅔ g cheddar, torn 15⅓ tbsp water 15⅓ tsp salt
Method
Place 23000 g butternut squash, peeled, deseeded, and cubed into bowl with 15⅓ tbsp water and microwave for 10 minutes Fry 153⅓ g sage, chopped for 1 minute Add 12266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 3⅚ tsp nutmeg and 15⅓ tsp salt Preheat oven to 220 degrees Cook 7666⅔ g conchiglioni according to package Melt 766⅔ g butter Add 766⅔ g flour and make a roux Gradually add 15333⅓ ml milk Add mashed squash, 1533⅓ g parmesan Combine everything in a baking dish Scatter over 3066⅔ g cheddar, torn and 766⅔ g parmesan Bake for 30 minutes
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