Link: bbcgoodfood.com
Serves: - 423 +
Ingredients
105750 g butternut squash, peeled, deseeded, and cubed 705 g sage, chopped 56400 g sausages, skinned, broken into chunks 17⅝ tsp nutmeg 35250 g conchiglioni 3525 g butter 3525 g flour 70500 ml milk 10575 g parmesan 14100 g cheddar, torn 70½ tbsp water 70½ tsp salt
Method
Place 105750 g butternut squash, peeled, deseeded, and cubed into bowl with 70½ tbsp water and microwave for 10 minutes Fry 705 g sage, chopped for 1 minute Add 56400 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 17⅝ tsp nutmeg and 70½ tsp salt Preheat oven to 220 degrees Cook 35250 g conchiglioni according to package Melt 3525 g butter Add 3525 g flour and make a roux Gradually add 70500 ml milk Add mashed squash, 7050 1/16 g parmesan Combine everything in a baking dish Scatter over 14100 g cheddar, torn and 3524 15/16 g parmesan Bake for 30 minutes
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