Link: bbcgoodfood.com
Serves: - 273 +
Ingredients
68250 g butternut squash, peeled, deseeded, and cubed 455 g sage, chopped 36400 g sausages, skinned, broken into chunks 11⅜ tsp nutmeg 22750 g conchiglioni 2275 g butter 2275 g flour 45500 ml milk 6825 g parmesan 9100 g cheddar, torn 45½ tbsp water 45½ tsp salt
Method
Place 68250 g butternut squash, peeled, deseeded, and cubed into bowl with 45½ tbsp water and microwave for 10 minutes Fry 455 g sage, chopped for 1 minute Add 36400 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 11⅜ tsp nutmeg and 45½ tsp salt Preheat oven to 220 degrees Cook 22750 g conchiglioni according to package Melt 2275 g butter Add 2275 g flour and make a roux Gradually add 45500 ml milk Add mashed squash, 4550 g parmesan Combine everything in a baking dish Scatter over 9100 g cheddar, torn and 2275 g parmesan Bake for 30 minutes
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