Link: bbcgoodfood.com
Serves: - 231 +
Ingredients
57750 g butternut squash, peeled, deseeded, and cubed 385 g sage, chopped 30800 g sausages, skinned, broken into chunks 9⅝ tsp nutmeg 19250 g conchiglioni 1925 g butter 1925 g flour 38500 ml milk 5775 g parmesan 7700 g cheddar, torn 38½ tbsp water 38½ tsp salt
Method
Place 57750 g butternut squash, peeled, deseeded, and cubed into bowl with 38½ tbsp water and microwave for 10 minutes Fry 385 g sage, chopped for 1 minute Add 30800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 9⅝ tsp nutmeg and 38½ tsp salt Preheat oven to 220 degrees Cook 19250 g conchiglioni according to package Melt 1925 g butter Add 1925 g flour and make a roux Gradually add 38500 ml milk Add mashed squash, 3850 g parmesan Combine everything in a baking dish Scatter over 7700 g cheddar, torn and 1925 g parmesan Bake for 30 minutes
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