Link: bbcgoodfood.com
Serves: - 1059 +
Ingredients
264750 g butternut squash, peeled, deseeded, and cubed 1765 g sage, chopped 141200 g sausages, skinned, broken into chunks 44⅛ tsp nutmeg 88250 g conchiglioni 8825 g butter 8825 g flour 176500 ml milk 26475 g parmesan 35300 g cheddar, torn 176½ tbsp water 176½ tsp salt
Method
Place 264750 g butternut squash, peeled, deseeded, and cubed into bowl with 176½ tbsp water and microwave for 10 minutes Fry 1765 g sage, chopped for 1 minute Add 141200 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 44⅛ tsp nutmeg and 176½ tsp salt Preheat oven to 220 degrees Cook 88250 g conchiglioni according to package Melt 8825 g butter Add 8825 g flour and make a roux Gradually add 176500 ml milk Add mashed squash, 17650 1/11 g parmesan Combine everything in a baking dish Scatter over 35300 g cheddar, torn and 8824 10/11 g parmesan Bake for 30 minutes
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