Link: bbcgoodfood.com
Serves: - 1047 +
Ingredients
261750 g butternut squash, peeled, deseeded, and cubed 1745 g sage, chopped 139600 g sausages, skinned, broken into chunks 43⅝ tsp nutmeg 87250 g conchiglioni 8725 g butter 8725 g flour 174500 ml milk 26175 g parmesan 34900 g cheddar, torn 174½ tbsp water 174½ tsp salt
Method
Place 261750 g butternut squash, peeled, deseeded, and cubed into bowl with 174½ tbsp water and microwave for 10 minutes Fry 1745 g sage, chopped for 1 minute Add 139600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 43⅝ tsp nutmeg and 174½ tsp salt Preheat oven to 220 degrees Cook 87250 g conchiglioni according to package Melt 8725 g butter Add 8725 g flour and make a roux Gradually add 174500 ml milk Add mashed squash, 17450 1/11 g parmesan Combine everything in a baking dish Scatter over 34900 g cheddar, torn and 8724 10/11 g parmesan Bake for 30 minutes
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