Link: bbcgoodfood.com
Serves: - 1239 +
Ingredients
309750 g butternut squash, peeled, deseeded, and cubed 2065 g sage, chopped 165200 g sausages, skinned, broken into chunks 51⅝ tsp nutmeg 103250 g conchiglioni 10325 g butter 10325 g flour 206500 ml milk 30975 g parmesan 41300 g cheddar, torn 206½ tbsp water 206½ tsp salt
Method
Place 309750 g butternut squash, peeled, deseeded, and cubed into bowl with 206½ tbsp water and microwave for 10 minutes Fry 2065 g sage, chopped for 1 minute Add 165200 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 51⅝ tsp nutmeg and 206½ tsp salt Preheat oven to 220 degrees Cook 103250 g conchiglioni according to package Melt 10325 g butter Add 10325 g flour and make a roux Gradually add 206500 ml milk Add mashed squash, 20650 1/10 g parmesan Combine everything in a baking dish Scatter over 41300 g cheddar, torn and 10324 9/10 g parmesan Bake for 30 minutes
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