Link: bbcgoodfood.com
Serves: - 237 +
Ingredients
59250 g butternut squash, peeled, deseeded, and cubed 395 g sage, chopped 31600 g sausages, skinned, broken into chunks 9⅞ tsp nutmeg 19750 g conchiglioni 1975 g butter 1975 g flour 39500 ml milk 5925 g parmesan 7900 g cheddar, torn 39½ tbsp water 39½ tsp salt
Method
Place 59250 g butternut squash, peeled, deseeded, and cubed into bowl with 39½ tbsp water and microwave for 10 minutes Fry 395 g sage, chopped for 1 minute Add 31600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 9⅞ tsp nutmeg and 39½ tsp salt Preheat oven to 220 degrees Cook 19750 g conchiglioni according to package Melt 1975 g butter Add 1975 g flour and make a roux Gradually add 39500 ml milk Add mashed squash, 3950 g parmesan Combine everything in a baking dish Scatter over 7900 g cheddar, torn and 1975 g parmesan Bake for 30 minutes
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