Link: bbcgoodfood.com
Serves: - 1065 +
Ingredients
266250 g butternut squash, peeled, deseeded, and cubed 1775 g sage, chopped 142000 g sausages, skinned, broken into chunks 44⅜ tsp nutmeg 88750 g conchiglioni 8875 g butter 8875 g flour 177500 ml milk 26625 g parmesan 35500 g cheddar, torn 177½ tbsp water 177½ tsp salt
Method
Place 266250 g butternut squash, peeled, deseeded, and cubed into bowl with 177½ tbsp water and microwave for 10 minutes Fry 1775 g sage, chopped for 1 minute Add 142000 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 44⅜ tsp nutmeg and 177½ tsp salt Preheat oven to 220 degrees Cook 88750 g conchiglioni according to package Melt 8875 g butter Add 8875 g flour and make a roux Gradually add 177500 ml milk Add mashed squash, 17750 1/11 g parmesan Combine everything in a baking dish Scatter over 35500 g cheddar, torn and 8874 10/11 g parmesan Bake for 30 minutes
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