Link: bbcgoodfood.com
Serves: - 1287 +
Ingredients
321750 g butternut squash, peeled, deseeded, and cubed 2145 g sage, chopped 171600 g sausages, skinned, broken into chunks 53⅝ tsp nutmeg 107250 g conchiglioni 10725 g butter 10725 g flour 214500 ml milk 32175 g parmesan 42900 g cheddar, torn 214½ tbsp water 214½ tsp salt
Method
Place 321750 g butternut squash, peeled, deseeded, and cubed into bowl with 214½ tbsp water and microwave for 10 minutes Fry 2145 g sage, chopped for 1 minute Add 171600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 53⅝ tsp nutmeg and 214½ tsp salt Preheat oven to 220 degrees Cook 107250 g conchiglioni according to package Melt 10725 g butter Add 10725 g flour and make a roux Gradually add 214500 ml milk Add mashed squash, 21450 1/9 g parmesan Combine everything in a baking dish Scatter over 42900 g cheddar, torn and 10724 8/9 g parmesan Bake for 30 minutes
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