Link: bbcgoodfood.com
Serves: - 399 +
Ingredients
99750 g butternut squash, peeled, deseeded, and cubed 665 g sage, chopped 53200 g sausages, skinned, broken into chunks 16⅝ tsp nutmeg 33250 g conchiglioni 3325 g butter 3325 g flour 66500 ml milk 9975 g parmesan 13300 g cheddar, torn 66½ tbsp water 66½ tsp salt
Method
Place 99750 g butternut squash, peeled, deseeded, and cubed into bowl with 66½ tbsp water and microwave for 10 minutes Fry 665 g sage, chopped for 1 minute Add 53200 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 16⅝ tsp nutmeg and 66½ tsp salt Preheat oven to 220 degrees Cook 33250 g conchiglioni according to package Melt 3325 g butter Add 3325 g flour and make a roux Gradually add 66500 ml milk Add mashed squash, 6650 1/16 g parmesan Combine everything in a baking dish Scatter over 13300 g cheddar, torn and 3324 15/16 g parmesan Bake for 30 minutes
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