Link: bbcgoodfood.com
Serves: - 471 +
Ingredients
117750 g butternut squash, peeled, deseeded, and cubed 785 g sage, chopped 62800 g sausages, skinned, broken into chunks 19⅝ tsp nutmeg 39250 g conchiglioni 3925 g butter 3925 g flour 78500 ml milk 11775 g parmesan 15700 g cheddar, torn 78½ tbsp water 78½ tsp salt
Method
Place 117750 g butternut squash, peeled, deseeded, and cubed into bowl with 78½ tbsp water and microwave for 10 minutes Fry 785 g sage, chopped for 1 minute Add 62800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 19⅝ tsp nutmeg and 78½ tsp salt Preheat oven to 220 degrees Cook 39250 g conchiglioni according to package Melt 3925 g butter Add 3925 g flour and make a roux Gradually add 78500 ml milk Add mashed squash, 7850 1/16 g parmesan Combine everything in a baking dish Scatter over 15700 g cheddar, torn and 3924 15/16 g parmesan Bake for 30 minutes
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