Link: bbcgoodfood.com
Serves: - 1281 +
Ingredients
320250 g butternut squash, peeled, deseeded, and cubed 2135 g sage, chopped 170800 g sausages, skinned, broken into chunks 53⅜ tsp nutmeg 106750 g conchiglioni 10675 g butter 10675 g flour 213500 ml milk 32025 g parmesan 42700 g cheddar, torn 213½ tbsp water 213½ tsp salt
Method
Place 320250 g butternut squash, peeled, deseeded, and cubed into bowl with 213½ tbsp water and microwave for 10 minutes Fry 2135 g sage, chopped for 1 minute Add 170800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 53⅜ tsp nutmeg and 213½ tsp salt Preheat oven to 220 degrees Cook 106750 g conchiglioni according to package Melt 10675 g butter Add 10675 g flour and make a roux Gradually add 213500 ml milk Add mashed squash, 21350 1/9 g parmesan Combine everything in a baking dish Scatter over 42700 g cheddar, torn and 10674 8/9 g parmesan Bake for 30 minutes
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