Link: bbcgoodfood.com
Serves: - 513 +
Ingredients
128250 g butternut squash, peeled, deseeded, and cubed 855 g sage, chopped 68400 g sausages, skinned, broken into chunks 21⅜ tsp nutmeg 42750 g conchiglioni 4275 g butter 4275 g flour 85500 ml milk 12825 g parmesan 17100 g cheddar, torn 85½ tbsp water 85½ tsp salt
Method
Place 128250 g butternut squash, peeled, deseeded, and cubed into bowl with 85½ tbsp water and microwave for 10 minutes Fry 855 g sage, chopped for 1 minute Add 68400 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 21⅜ tsp nutmeg and 85½ tsp salt Preheat oven to 220 degrees Cook 42750 g conchiglioni according to package Melt 4275 g butter Add 4275 g flour and make a roux Gradually add 85500 ml milk Add mashed squash, 8550 1/16 g parmesan Combine everything in a baking dish Scatter over 17100 g cheddar, torn and 4274 15/16 g parmesan Bake for 30 minutes
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