Link: bbcgoodfood.com
Serves: - 321 +
Ingredients
80250 g butternut squash, peeled, deseeded, and cubed 535 g sage, chopped 42800 g sausages, skinned, broken into chunks 13⅜ tsp nutmeg 26750 g conchiglioni 2675 g butter 2675 g flour 53500 ml milk 8025 g parmesan 10700 g cheddar, torn 53½ tbsp water 53½ tsp salt
Method
Place 80250 g butternut squash, peeled, deseeded, and cubed into bowl with 53½ tbsp water and microwave for 10 minutes Fry 535 g sage, chopped for 1 minute Add 42800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 13⅜ tsp nutmeg and 53½ tsp salt Preheat oven to 220 degrees Cook 26750 g conchiglioni according to package Melt 2675 g butter Add 2675 g flour and make a roux Gradually add 53500 ml milk Add mashed squash, 5350 g parmesan Combine everything in a baking dish Scatter over 10700 g cheddar, torn and 2675 g parmesan Bake for 30 minutes
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