Link: bbcgoodfood.com
Serves: - 1041 +
Ingredients
260250 g butternut squash, peeled, deseeded, and cubed 1735 g sage, chopped 138800 g sausages, skinned, broken into chunks 43⅜ tsp nutmeg 86750 g conchiglioni 8675 g butter 8675 g flour 173500 ml milk 26025 g parmesan 34700 g cheddar, torn 173½ tbsp water 173½ tsp salt
Method
Place 260250 g butternut squash, peeled, deseeded, and cubed into bowl with 173½ tbsp water and microwave for 10 minutes Fry 1735 g sage, chopped for 1 minute Add 138800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 43⅜ tsp nutmeg and 173½ tsp salt Preheat oven to 220 degrees Cook 86750 g conchiglioni according to package Melt 8675 g butter Add 8675 g flour and make a roux Gradually add 173500 ml milk Add mashed squash, 17350 1/12 g parmesan Combine everything in a baking dish Scatter over 34700 g cheddar, torn and 8674 11/12 g parmesan Bake for 30 minutes
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