Link: bbcgoodfood.com
Serves: - 291 +
Ingredients
72750 g butternut squash, peeled, deseeded, and cubed 485 g sage, chopped 38800 g sausages, skinned, broken into chunks 12⅛ tsp nutmeg 24250 g conchiglioni 2425 g butter 2425 g flour 48500 ml milk 7275 g parmesan 9700 g cheddar, torn 48½ tbsp water 48½ tsp salt
Method
Place 72750 g butternut squash, peeled, deseeded, and cubed into bowl with 48½ tbsp water and microwave for 10 minutes Fry 485 g sage, chopped for 1 minute Add 38800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 12⅛ tsp nutmeg and 48½ tsp salt Preheat oven to 220 degrees Cook 24250 g conchiglioni according to package Melt 2425 g butter Add 2425 g flour and make a roux Gradually add 48500 ml milk Add mashed squash, 4850 g parmesan Combine everything in a baking dish Scatter over 9700 g cheddar, torn and 2425 g parmesan Bake for 30 minutes
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