Link: bbcgoodfood.com
Serves: - 327 +
Ingredients
81750 g butternut squash, peeled, deseeded, and cubed 545 g sage, chopped 43600 g sausages, skinned, broken into chunks 13⅝ tsp nutmeg 27250 g conchiglioni 2725 g butter 2725 g flour 54500 ml milk 8175 g parmesan 10900 g cheddar, torn 54½ tbsp water 54½ tsp salt
Method
Place 81750 g butternut squash, peeled, deseeded, and cubed into bowl with 54½ tbsp water and microwave for 10 minutes Fry 545 g sage, chopped for 1 minute Add 43600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 13⅝ tsp nutmeg and 54½ tsp salt Preheat oven to 220 degrees Cook 27250 g conchiglioni according to package Melt 2725 g butter Add 2725 g flour and make a roux Gradually add 54500 ml milk Add mashed squash, 5450 g parmesan Combine everything in a baking dish Scatter over 10900 g cheddar, torn and 2725 g parmesan Bake for 30 minutes
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