Link: bbcgoodfood.com
Serves: - 1227 +
Ingredients
306750 g butternut squash, peeled, deseeded, and cubed 2045 g sage, chopped 163600 g sausages, skinned, broken into chunks 51⅛ tsp nutmeg 102250 g conchiglioni 10225 g butter 10225 g flour 204500 ml milk 30675 g parmesan 40900 g cheddar, torn 204½ tbsp water 204½ tsp salt
Method
Place 306750 g butternut squash, peeled, deseeded, and cubed into bowl with 204½ tbsp water and microwave for 10 minutes Fry 2045 g sage, chopped for 1 minute Add 163600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 51⅛ tsp nutmeg and 204½ tsp salt Preheat oven to 220 degrees Cook 102250 g conchiglioni according to package Melt 10225 g butter Add 10225 g flour and make a roux Gradually add 204500 ml milk Add mashed squash, 20450 1/10 g parmesan Combine everything in a baking dish Scatter over 40900 g cheddar, torn and 10224 9/10 g parmesan Bake for 30 minutes
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