Link: bbcgoodfood.com
Serves: - 441 +
Ingredients
110250 g butternut squash, peeled, deseeded, and cubed 735 g sage, chopped 58800 g sausages, skinned, broken into chunks 18⅜ tsp nutmeg 36750 g conchiglioni 3675 g butter 3675 g flour 73500 ml milk 11025 g parmesan 14700 g cheddar, torn 73½ tbsp water 73½ tsp salt
Method
Place 110250 g butternut squash, peeled, deseeded, and cubed into bowl with 73½ tbsp water and microwave for 10 minutes Fry 735 g sage, chopped for 1 minute Add 58800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 18⅜ tsp nutmeg and 73½ tsp salt Preheat oven to 220 degrees Cook 36750 g conchiglioni according to package Melt 3675 g butter Add 3675 g flour and make a roux Gradually add 73500 ml milk Add mashed squash, 7350 1/16 g parmesan Combine everything in a baking dish Scatter over 14700 g cheddar, torn and 3674 15/16 g parmesan Bake for 30 minutes
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