Link: bbcgoodfood.com
Serves: - 339 +
Ingredients
84750 g butternut squash, peeled, deseeded, and cubed 565 g sage, chopped 45200 g sausages, skinned, broken into chunks 14⅛ tsp nutmeg 28250 g conchiglioni 2825 g butter 2825 g flour 56500 ml milk 8475 g parmesan 11300 g cheddar, torn 56½ tbsp water 56½ tsp salt
Method
Place 84750 g butternut squash, peeled, deseeded, and cubed into bowl with 56½ tbsp water and microwave for 10 minutes Fry 565 g sage, chopped for 1 minute Add 45200 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 14⅛ tsp nutmeg and 56½ tsp salt Preheat oven to 220 degrees Cook 28250 g conchiglioni according to package Melt 2825 g butter Add 2825 g flour and make a roux Gradually add 56500 ml milk Add mashed squash, 5650 g parmesan Combine everything in a baking dish Scatter over 11300 g cheddar, torn and 2825 g parmesan Bake for 30 minutes
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