Link: bbcgoodfood.com
Serves: - 261 +
Ingredients
65250 g butternut squash, peeled, deseeded, and cubed 435 g sage, chopped 34800 g sausages, skinned, broken into chunks 10⅞ tsp nutmeg 21750 g conchiglioni 2175 g butter 2175 g flour 43500 ml milk 6525 g parmesan 8700 g cheddar, torn 43½ tbsp water 43½ tsp salt
Method
Place 65250 g butternut squash, peeled, deseeded, and cubed into bowl with 43½ tbsp water and microwave for 10 minutes Fry 435 g sage, chopped for 1 minute Add 34800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 10⅞ tsp nutmeg and 43½ tsp salt Preheat oven to 220 degrees Cook 21750 g conchiglioni according to package Melt 2175 g butter Add 2175 g flour and make a roux Gradually add 43500 ml milk Add mashed squash, 4350 g parmesan Combine everything in a baking dish Scatter over 8700 g cheddar, torn and 2175 g parmesan Bake for 30 minutes
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