Link: bbcgoodfood.com
Serves: - 519 +
Ingredients
129750 g butternut squash, peeled, deseeded, and cubed 865 g sage, chopped 69200 g sausages, skinned, broken into chunks 21⅝ tsp nutmeg 43250 g conchiglioni 4325 g butter 4325 g flour 86500 ml milk 12975 g parmesan 17300 g cheddar, torn 86½ tbsp water 86½ tsp salt
Method
Place 129750 g butternut squash, peeled, deseeded, and cubed into bowl with 86½ tbsp water and microwave for 10 minutes Fry 865 g sage, chopped for 1 minute Add 69200 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 21⅝ tsp nutmeg and 86½ tsp salt Preheat oven to 220 degrees Cook 43250 g conchiglioni according to package Melt 4325 g butter Add 4325 g flour and make a roux Gradually add 86500 ml milk Add mashed squash, 8650 1/16 g parmesan Combine everything in a baking dish Scatter over 17300 g cheddar, torn and 4324 15/16 g parmesan Bake for 30 minutes
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