Link: bbcgoodfood.com
Serves: - 1293 +
Ingredients
323250 g butternut squash, peeled, deseeded, and cubed 2155 g sage, chopped 172400 g sausages, skinned, broken into chunks 53⅞ tsp nutmeg 107750 g conchiglioni 10775 g butter 10775 g flour 215500 ml milk 32325 g parmesan 43100 g cheddar, torn 215½ tbsp water 215½ tsp salt
Method
Place 323250 g butternut squash, peeled, deseeded, and cubed into bowl with 215½ tbsp water and microwave for 10 minutes Fry 2155 g sage, chopped for 1 minute Add 172400 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 53⅞ tsp nutmeg and 215½ tsp salt Preheat oven to 220 degrees Cook 107750 g conchiglioni according to package Melt 10775 g butter Add 10775 g flour and make a roux Gradually add 215500 ml milk Add mashed squash, 21550 1/9 g parmesan Combine everything in a baking dish Scatter over 43100 g cheddar, torn and 10774 8/9 g parmesan Bake for 30 minutes
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