Link: bbcgoodfood.com
Serves: - 1017 +
Ingredients
254250 g butternut squash, peeled, deseeded, and cubed 1695 g sage, chopped 135600 g sausages, skinned, broken into chunks 42⅜ tsp nutmeg 84750 g conchiglioni 8475 g butter 8475 g flour 169500 ml milk 25425 g parmesan 33900 g cheddar, torn 169½ tbsp water 169½ tsp salt
Method
Place 254250 g butternut squash, peeled, deseeded, and cubed into bowl with 169½ tbsp water and microwave for 10 minutes Fry 1695 g sage, chopped for 1 minute Add 135600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 42⅜ tsp nutmeg and 169½ tsp salt Preheat oven to 220 degrees Cook 84750 g conchiglioni according to package Melt 8475 g butter Add 8475 g flour and make a roux Gradually add 169500 ml milk Add mashed squash, 16950 1/12 g parmesan Combine everything in a baking dish Scatter over 33900 g cheddar, torn and 8474 11/12 g parmesan Bake for 30 minutes
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