Link: bbcgoodfood.com
Serves: - 81 +
Ingredients
20250 g butternut squash, peeled, deseeded, and cubed 135 g sage, chopped 10800 g sausages, skinned, broken into chunks 3⅜ tsp nutmeg 6750 g conchiglioni 675 g butter 675 g flour 13500 ml milk 2025 g parmesan 2700 g cheddar, torn 13½ tbsp water 13½ tsp salt
Method
Place 20250 g butternut squash, peeled, deseeded, and cubed into bowl with 13½ tbsp water and microwave for 10 minutes Fry 135 g sage, chopped for 1 minute Add 10800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 3⅜ tsp nutmeg and 13½ tsp salt Preheat oven to 220 degrees Cook 6750 g conchiglioni according to package Melt 675 g butter Add 675 g flour and make a roux Gradually add 13500 ml milk Add mashed squash, 1350 g parmesan Combine everything in a baking dish Scatter over 2700 g cheddar, torn and 675 g parmesan Bake for 30 minutes
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