Link: bbcgoodfood.com
Serves: - 87 +
Ingredients
21750 g butternut squash, peeled, deseeded, and cubed 145 g sage, chopped 11600 g sausages, skinned, broken into chunks 3⅝ tsp nutmeg 7250 g conchiglioni 725 g butter 725 g flour 14500 ml milk 2175 g parmesan 2900 g cheddar, torn 14½ tbsp water 14½ tsp salt
Method
Place 21750 g butternut squash, peeled, deseeded, and cubed into bowl with 14½ tbsp water and microwave for 10 minutes Fry 145 g sage, chopped for 1 minute Add 11600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 3⅝ tsp nutmeg and 14½ tsp salt Preheat oven to 220 degrees Cook 7250 g conchiglioni according to package Melt 725 g butter Add 725 g flour and make a roux Gradually add 14500 ml milk Add mashed squash, 1450 g parmesan Combine everything in a baking dish Scatter over 2900 g cheddar, torn and 725 g parmesan Bake for 30 minutes
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