Link: bbcgoodfood.com
Serves: - 279 +
Ingredients
69750 g butternut squash, peeled, deseeded, and cubed 465 g sage, chopped 37200 g sausages, skinned, broken into chunks 11⅝ tsp nutmeg 23250 g conchiglioni 2325 g butter 2325 g flour 46500 ml milk 6975 g parmesan 9300 g cheddar, torn 46½ tbsp water 46½ tsp salt
Method
Place 69750 g butternut squash, peeled, deseeded, and cubed into bowl with 46½ tbsp water and microwave for 10 minutes Fry 465 g sage, chopped for 1 minute Add 37200 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 11⅝ tsp nutmeg and 46½ tsp salt Preheat oven to 220 degrees Cook 23250 g conchiglioni according to package Melt 2325 g butter Add 2325 g flour and make a roux Gradually add 46500 ml milk Add mashed squash, 4650 g parmesan Combine everything in a baking dish Scatter over 9300 g cheddar, torn and 2325 g parmesan Bake for 30 minutes
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