Link: bbcgoodfood.com
Serves: - 417 +
Ingredients
104250 g butternut squash, peeled, deseeded, and cubed 695 g sage, chopped 55600 g sausages, skinned, broken into chunks 17⅜ tsp nutmeg 34750 g conchiglioni 3475 g butter 3475 g flour 69500 ml milk 10425 g parmesan 13900 g cheddar, torn 69½ tbsp water 69½ tsp salt
Method
Place 104250 g butternut squash, peeled, deseeded, and cubed into bowl with 69½ tbsp water and microwave for 10 minutes Fry 695 g sage, chopped for 1 minute Add 55600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 17⅜ tsp nutmeg and 69½ tsp salt Preheat oven to 220 degrees Cook 34750 g conchiglioni according to package Melt 3475 g butter Add 3475 g flour and make a roux Gradually add 69500 ml milk Add mashed squash, 6950 1/16 g parmesan Combine everything in a baking dish Scatter over 13900 g cheddar, torn and 3474 15/16 g parmesan Bake for 30 minutes
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