Link: bbcgoodfood.com
Serves: - 207 +
Ingredients
51750 g butternut squash, peeled, deseeded, and cubed 345 g sage, chopped 27600 g sausages, skinned, broken into chunks 8⅝ tsp nutmeg 17250 g conchiglioni 1725 g butter 1725 g flour 34500 ml milk 5175 g parmesan 6900 g cheddar, torn 34½ tbsp water 34½ tsp salt
Method
Place 51750 g butternut squash, peeled, deseeded, and cubed into bowl with 34½ tbsp water and microwave for 10 minutes Fry 345 g sage, chopped for 1 minute Add 27600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 8⅝ tsp nutmeg and 34½ tsp salt Preheat oven to 220 degrees Cook 17250 g conchiglioni according to package Melt 1725 g butter Add 1725 g flour and make a roux Gradually add 34500 ml milk Add mashed squash, 3450 g parmesan Combine everything in a baking dish Scatter over 6900 g cheddar, torn and 1725 g parmesan Bake for 30 minutes
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