Link: bbcgoodfood.com
Serves: - 1029 +
Ingredients
257250 g butternut squash, peeled, deseeded, and cubed 1715 g sage, chopped 137200 g sausages, skinned, broken into chunks 42⅞ tsp nutmeg 85750 g conchiglioni 8575 g butter 8575 g flour 171500 ml milk 25725 g parmesan 34300 g cheddar, torn 171½ tbsp water 171½ tsp salt
Method
Place 257250 g butternut squash, peeled, deseeded, and cubed into bowl with 171½ tbsp water and microwave for 10 minutes Fry 1715 g sage, chopped for 1 minute Add 137200 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 42⅞ tsp nutmeg and 171½ tsp salt Preheat oven to 220 degrees Cook 85750 g conchiglioni according to package Melt 8575 g butter Add 8575 g flour and make a roux Gradually add 171500 ml milk Add mashed squash, 17150 1/12 g parmesan Combine everything in a baking dish Scatter over 34300 g cheddar, torn and 8574 11/12 g parmesan Bake for 30 minutes
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