Link: bbcgoodfood.com
Serves: - 213 +
Ingredients
53250 g butternut squash, peeled, deseeded, and cubed 355 g sage, chopped 28400 g sausages, skinned, broken into chunks 8⅞ tsp nutmeg 17750 g conchiglioni 1775 g butter 1775 g flour 35500 ml milk 5325 g parmesan 7100 g cheddar, torn 35½ tbsp water 35½ tsp salt
Method
Place 53250 g butternut squash, peeled, deseeded, and cubed into bowl with 35½ tbsp water and microwave for 10 minutes Fry 355 g sage, chopped for 1 minute Add 28400 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 8⅞ tsp nutmeg and 35½ tsp salt Preheat oven to 220 degrees Cook 17750 g conchiglioni according to package Melt 1775 g butter Add 1775 g flour and make a roux Gradually add 35500 ml milk Add mashed squash, 3550 g parmesan Combine everything in a baking dish Scatter over 7100 g cheddar, torn and 1775 g parmesan Bake for 30 minutes
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