Link: bbcgoodfood.com
Serves: - 1053 +
Ingredients
263250 g butternut squash, peeled, deseeded, and cubed 1755 g sage, chopped 140400 g sausages, skinned, broken into chunks 43⅞ tsp nutmeg 87750 g conchiglioni 8775 g butter 8775 g flour 175500 ml milk 26325 g parmesan 35100 g cheddar, torn 175½ tbsp water 175½ tsp salt
Method
Place 263250 g butternut squash, peeled, deseeded, and cubed into bowl with 175½ tbsp water and microwave for 10 minutes Fry 1755 g sage, chopped for 1 minute Add 140400 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 43⅞ tsp nutmeg and 175½ tsp salt Preheat oven to 220 degrees Cook 87750 g conchiglioni according to package Melt 8775 g butter Add 8775 g flour and make a roux Gradually add 175500 ml milk Add mashed squash, 17550 1/11 g parmesan Combine everything in a baking dish Scatter over 35100 g cheddar, torn and 8774 10/11 g parmesan Bake for 30 minutes
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