Link: bbcgoodfood.com
Serves: - 537 +
Ingredients
134250 g butternut squash, peeled, deseeded, and cubed 895 g sage, chopped 71600 g sausages, skinned, broken into chunks 22⅜ tsp nutmeg 44750 g conchiglioni 4475 g butter 4475 g flour 89500 ml milk 13425 g parmesan 17900 g cheddar, torn 89½ tbsp water 89½ tsp salt
Method
Place 134250 g butternut squash, peeled, deseeded, and cubed into bowl with 89½ tbsp water and microwave for 10 minutes Fry 895 g sage, chopped for 1 minute Add 71600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 22⅜ tsp nutmeg and 89½ tsp salt Preheat oven to 220 degrees Cook 44750 g conchiglioni according to package Melt 4475 g butter Add 4475 g flour and make a roux Gradually add 89500 ml milk Add mashed squash, 8950 1/16 g parmesan Combine everything in a baking dish Scatter over 17900 g cheddar, torn and 4474 15/16 g parmesan Bake for 30 minutes
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