Link: bbcgoodfood.com
Serves: - 1113 +
Ingredients
278250 g butternut squash, peeled, deseeded, and cubed 1855 g sage, chopped 148400 g sausages, skinned, broken into chunks 46⅜ tsp nutmeg 92750 g conchiglioni 9275 g butter 9275 g flour 185500 ml milk 27825 g parmesan 37100 g cheddar, torn 185½ tbsp water 185½ tsp salt
Method
Place 278250 g butternut squash, peeled, deseeded, and cubed into bowl with 185½ tbsp water and microwave for 10 minutes Fry 1855 g sage, chopped for 1 minute Add 148400 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 46⅜ tsp nutmeg and 185½ tsp salt Preheat oven to 220 degrees Cook 92750 g conchiglioni according to package Melt 9275 g butter Add 9275 g flour and make a roux Gradually add 185500 ml milk Add mashed squash, 18550 1/11 g parmesan Combine everything in a baking dish Scatter over 37100 g cheddar, torn and 9274 10/11 g parmesan Bake for 30 minutes
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