Link: bbcgoodfood.com
Serves: - 387 +
Ingredients
96750 g butternut squash, peeled, deseeded, and cubed 645 g sage, chopped 51600 g sausages, skinned, broken into chunks 16⅛ tsp nutmeg 32250 g conchiglioni 3225 g butter 3225 g flour 64500 ml milk 9675 g parmesan 12900 g cheddar, torn 64½ tbsp water 64½ tsp salt
Method
Place 96750 g butternut squash, peeled, deseeded, and cubed into bowl with 64½ tbsp water and microwave for 10 minutes Fry 645 g sage, chopped for 1 minute Add 51600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 16⅛ tsp nutmeg and 64½ tsp salt Preheat oven to 220 degrees Cook 32250 g conchiglioni according to package Melt 3225 g butter Add 3225 g flour and make a roux Gradually add 64500 ml milk Add mashed squash, 6450 1/16 g parmesan Combine everything in a baking dish Scatter over 12900 g cheddar, torn and 3224 15/16 g parmesan Bake for 30 minutes
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