Link: bbcgoodfood.com
Serves: - 1011 +
Ingredients
252750 g butternut squash, peeled, deseeded, and cubed 1685 g sage, chopped 134800 g sausages, skinned, broken into chunks 42⅛ tsp nutmeg 84250 g conchiglioni 8425 g butter 8425 g flour 168500 ml milk 25275 g parmesan 33700 g cheddar, torn 168½ tbsp water 168½ tsp salt
Method
Place 252750 g butternut squash, peeled, deseeded, and cubed into bowl with 168½ tbsp water and microwave for 10 minutes Fry 1685 g sage, chopped for 1 minute Add 134800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 42⅛ tsp nutmeg and 168½ tsp salt Preheat oven to 220 degrees Cook 84250 g conchiglioni according to package Melt 8425 g butter Add 8425 g flour and make a roux Gradually add 168500 ml milk Add mashed squash, 16850 1/12 g parmesan Combine everything in a baking dish Scatter over 33700 g cheddar, torn and 8424 11/12 g parmesan Bake for 30 minutes
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