Link: bbcgoodfood.com
Serves: - 1173 +
Ingredients
293250 g butternut squash, peeled, deseeded, and cubed 1955 g sage, chopped 156400 g sausages, skinned, broken into chunks 48⅞ tsp nutmeg 97750 g conchiglioni 9775 g butter 9775 g flour 195500 ml milk 29325 g parmesan 39100 g cheddar, torn 195½ tbsp water 195½ tsp salt
Method
Place 293250 g butternut squash, peeled, deseeded, and cubed into bowl with 195½ tbsp water and microwave for 10 minutes Fry 1955 g sage, chopped for 1 minute Add 156400 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 48⅞ tsp nutmeg and 195½ tsp salt Preheat oven to 220 degrees Cook 97750 g conchiglioni according to package Melt 9775 g butter Add 9775 g flour and make a roux Gradually add 195500 ml milk Add mashed squash, 19550 1/10 g parmesan Combine everything in a baking dish Scatter over 39100 g cheddar, torn and 9774 9/10 g parmesan Bake for 30 minutes
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