Link: bbcgoodfood.com
Serves: - 1107 +
Ingredients
276750 g butternut squash, peeled, deseeded, and cubed 1845 g sage, chopped 147600 g sausages, skinned, broken into chunks 46⅛ tsp nutmeg 92250 g conchiglioni 9225 g butter 9225 g flour 184500 ml milk 27675 g parmesan 36900 g cheddar, torn 184½ tbsp water 184½ tsp salt
Method
Place 276750 g butternut squash, peeled, deseeded, and cubed into bowl with 184½ tbsp water and microwave for 10 minutes Fry 1845 g sage, chopped for 1 minute Add 147600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 46⅛ tsp nutmeg and 184½ tsp salt Preheat oven to 220 degrees Cook 92250 g conchiglioni according to package Melt 9225 g butter Add 9225 g flour and make a roux Gradually add 184500 ml milk Add mashed squash, 18450 1/11 g parmesan Combine everything in a baking dish Scatter over 36900 g cheddar, torn and 9224 10/11 g parmesan Bake for 30 minutes
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