Link: bbcgoodfood.com
Serves: - 1071 +
Ingredients
267750 g butternut squash, peeled, deseeded, and cubed 1785 g sage, chopped 142800 g sausages, skinned, broken into chunks 44⅝ tsp nutmeg 89250 g conchiglioni 8925 g butter 8925 g flour 178500 ml milk 26775 g parmesan 35700 g cheddar, torn 178½ tbsp water 178½ tsp salt
Method
Place 267750 g butternut squash, peeled, deseeded, and cubed into bowl with 178½ tbsp water and microwave for 10 minutes Fry 1785 g sage, chopped for 1 minute Add 142800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 44⅝ tsp nutmeg and 178½ tsp salt Preheat oven to 220 degrees Cook 89250 g conchiglioni according to package Melt 8925 g butter Add 8925 g flour and make a roux Gradually add 178500 ml milk Add mashed squash, 17850 1/11 g parmesan Combine everything in a baking dish Scatter over 35700 g cheddar, torn and 8924 10/11 g parmesan Bake for 30 minutes
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