Link: bbcgoodfood.com
Serves: - 411 +
Ingredients
102750 g butternut squash, peeled, deseeded, and cubed 685 g sage, chopped 54800 g sausages, skinned, broken into chunks 17⅛ tsp nutmeg 34250 g conchiglioni 3425 g butter 3425 g flour 68500 ml milk 10275 g parmesan 13700 g cheddar, torn 68½ tbsp water 68½ tsp salt
Method
Place 102750 g butternut squash, peeled, deseeded, and cubed into bowl with 68½ tbsp water and microwave for 10 minutes Fry 685 g sage, chopped for 1 minute Add 54800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 17⅛ tsp nutmeg and 68½ tsp salt Preheat oven to 220 degrees Cook 34250 g conchiglioni according to package Melt 3425 g butter Add 3425 g flour and make a roux Gradually add 68500 ml milk Add mashed squash, 6850 1/16 g parmesan Combine everything in a baking dish Scatter over 13700 g cheddar, torn and 3424 15/16 g parmesan Bake for 30 minutes
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