Link: bbcgoodfood.com
Serves: - 267 +
Ingredients
66750 g butternut squash, peeled, deseeded, and cubed 445 g sage, chopped 35600 g sausages, skinned, broken into chunks 11⅛ tsp nutmeg 22250 g conchiglioni 2225 g butter 2225 g flour 44500 ml milk 6675 g parmesan 8900 g cheddar, torn 44½ tbsp water 44½ tsp salt
Method
Place 66750 g butternut squash, peeled, deseeded, and cubed into bowl with 44½ tbsp water and microwave for 10 minutes Fry 445 g sage, chopped for 1 minute Add 35600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 11⅛ tsp nutmeg and 44½ tsp salt Preheat oven to 220 degrees Cook 22250 g conchiglioni according to package Melt 2225 g butter Add 2225 g flour and make a roux Gradually add 44500 ml milk Add mashed squash, 4450 g parmesan Combine everything in a baking dish Scatter over 8900 g cheddar, torn and 2225 g parmesan Bake for 30 minutes
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