Link: bbcgoodfood.com
Serves: - 381 +
Ingredients
95250 g butternut squash, peeled, deseeded, and cubed 635 g sage, chopped 50800 g sausages, skinned, broken into chunks 15⅞ tsp nutmeg 31750 g conchiglioni 3175 g butter 3175 g flour 63500 ml milk 9525 g parmesan 12700 g cheddar, torn 63½ tbsp water 63½ tsp salt
Method
Place 95250 g butternut squash, peeled, deseeded, and cubed into bowl with 63½ tbsp water and microwave for 10 minutes Fry 635 g sage, chopped for 1 minute Add 50800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 15⅞ tsp nutmeg and 63½ tsp salt Preheat oven to 220 degrees Cook 31750 g conchiglioni according to package Melt 3175 g butter Add 3175 g flour and make a roux Gradually add 63500 ml milk Add mashed squash, 6350 1/16 g parmesan Combine everything in a baking dish Scatter over 12700 g cheddar, torn and 3174 15/16 g parmesan Bake for 30 minutes
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