Link: bbcgoodfood.com
Serves: - 1161 +
Ingredients
290250 g butternut squash, peeled, deseeded, and cubed 1935 g sage, chopped 154800 g sausages, skinned, broken into chunks 48⅜ tsp nutmeg 96750 g conchiglioni 9675 g butter 9675 g flour 193500 ml milk 29025 g parmesan 38700 g cheddar, torn 193½ tbsp water 193½ tsp salt
Method
Place 290250 g butternut squash, peeled, deseeded, and cubed into bowl with 193½ tbsp water and microwave for 10 minutes Fry 1935 g sage, chopped for 1 minute Add 154800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 48⅜ tsp nutmeg and 193½ tsp salt Preheat oven to 220 degrees Cook 96750 g conchiglioni according to package Melt 9675 g butter Add 9675 g flour and make a roux Gradually add 193500 ml milk Add mashed squash, 19350 1/10 g parmesan Combine everything in a baking dish Scatter over 38700 g cheddar, torn and 9674 9/10 g parmesan Bake for 30 minutes
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