Link: bbcgoodfood.com
Serves: - 447 +
Ingredients
111750 g butternut squash, peeled, deseeded, and cubed 745 g sage, chopped 59600 g sausages, skinned, broken into chunks 18⅝ tsp nutmeg 37250 g conchiglioni 3725 g butter 3725 g flour 74500 ml milk 11175 g parmesan 14900 g cheddar, torn 74½ tbsp water 74½ tsp salt
Method
Place 111750 g butternut squash, peeled, deseeded, and cubed into bowl with 74½ tbsp water and microwave for 10 minutes Fry 745 g sage, chopped for 1 minute Add 59600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 18⅝ tsp nutmeg and 74½ tsp salt Preheat oven to 220 degrees Cook 37250 g conchiglioni according to package Melt 3725 g butter Add 3725 g flour and make a roux Gradually add 74500 ml milk Add mashed squash, 7450 1/16 g parmesan Combine everything in a baking dish Scatter over 14900 g cheddar, torn and 3724 15/16 g parmesan Bake for 30 minutes
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