Link: bbcgoodfood.com
Serves: - 1101 +
Ingredients
275250 g butternut squash, peeled, deseeded, and cubed 1835 g sage, chopped 146800 g sausages, skinned, broken into chunks 45⅞ tsp nutmeg 91750 g conchiglioni 9175 g butter 9175 g flour 183500 ml milk 27525 g parmesan 36700 g cheddar, torn 183½ tbsp water 183½ tsp salt
Method
Place 275250 g butternut squash, peeled, deseeded, and cubed into bowl with 183½ tbsp water and microwave for 10 minutes Fry 1835 g sage, chopped for 1 minute Add 146800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 45⅞ tsp nutmeg and 183½ tsp salt Preheat oven to 220 degrees Cook 91750 g conchiglioni according to package Melt 9175 g butter Add 9175 g flour and make a roux Gradually add 183500 ml milk Add mashed squash, 18350 1/11 g parmesan Combine everything in a baking dish Scatter over 36700 g cheddar, torn and 9174 10/11 g parmesan Bake for 30 minutes
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