Link: bbcgoodfood.com
Serves: - 1035 +
Ingredients
258750 g butternut squash, peeled, deseeded, and cubed 1725 g sage, chopped 138000 g sausages, skinned, broken into chunks 43⅛ tsp nutmeg 86250 g conchiglioni 8625 g butter 8625 g flour 172500 ml milk 25875 g parmesan 34500 g cheddar, torn 172½ tbsp water 172½ tsp salt
Method
Place 258750 g butternut squash, peeled, deseeded, and cubed into bowl with 172½ tbsp water and microwave for 10 minutes Fry 1725 g sage, chopped for 1 minute Add 138000 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 43⅛ tsp nutmeg and 172½ tsp salt Preheat oven to 220 degrees Cook 86250 g conchiglioni according to package Melt 8625 g butter Add 8625 g flour and make a roux Gradually add 172500 ml milk Add mashed squash, 17250 1/12 g parmesan Combine everything in a baking dish Scatter over 34500 g cheddar, torn and 8624 11/12 g parmesan Bake for 30 minutes
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