Link: bbcgoodfood.com
Serves: - 351 +
Ingredients
87750 g butternut squash, peeled, deseeded, and cubed 585 g sage, chopped 46800 g sausages, skinned, broken into chunks 14⅝ tsp nutmeg 29250 g conchiglioni 2925 g butter 2925 g flour 58500 ml milk 8775 g parmesan 11700 g cheddar, torn 58½ tbsp water 58½ tsp salt
Method
Place 87750 g butternut squash, peeled, deseeded, and cubed into bowl with 58½ tbsp water and microwave for 10 minutes Fry 585 g sage, chopped for 1 minute Add 46800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 14⅝ tsp nutmeg and 58½ tsp salt Preheat oven to 220 degrees Cook 29250 g conchiglioni according to package Melt 2925 g butter Add 2925 g flour and make a roux Gradually add 58500 ml milk Add mashed squash, 5850 g parmesan Combine everything in a baking dish Scatter over 11700 g cheddar, torn and 2925 g parmesan Bake for 30 minutes
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