Link: bbcgoodfood.com
Serves: - 531 +
Ingredients
132750 g butternut squash, peeled, deseeded, and cubed 885 g sage, chopped 70800 g sausages, skinned, broken into chunks 22⅛ tsp nutmeg 44250 g conchiglioni 4425 g butter 4425 g flour 88500 ml milk 13275 g parmesan 17700 g cheddar, torn 88½ tbsp water 88½ tsp salt
Method
Place 132750 g butternut squash, peeled, deseeded, and cubed into bowl with 88½ tbsp water and microwave for 10 minutes Fry 885 g sage, chopped for 1 minute Add 70800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 22⅛ tsp nutmeg and 88½ tsp salt Preheat oven to 220 degrees Cook 44250 g conchiglioni according to package Melt 4425 g butter Add 4425 g flour and make a roux Gradually add 88500 ml milk Add mashed squash, 8850 1/16 g parmesan Combine everything in a baking dish Scatter over 17700 g cheddar, torn and 4424 15/16 g parmesan Bake for 30 minutes
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