Link: bbcgoodfood.com
Serves: - 549 +
Ingredients
137250 g butternut squash, peeled, deseeded, and cubed 915 g sage, chopped 73200 g sausages, skinned, broken into chunks 22⅞ tsp nutmeg 45750 g conchiglioni 4575 g butter 4575 g flour 91500 ml milk 13725 g parmesan 18300 g cheddar, torn 91½ tbsp water 91½ tsp salt
Method
Place 137250 g butternut squash, peeled, deseeded, and cubed into bowl with 91½ tbsp water and microwave for 10 minutes Fry 915 g sage, chopped for 1 minute Add 73200 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 22⅞ tsp nutmeg and 91½ tsp salt Preheat oven to 220 degrees Cook 45750 g conchiglioni according to package Melt 4575 g butter Add 4575 g flour and make a roux Gradually add 91500 ml milk Add mashed squash, 9150 1/16 g parmesan Combine everything in a baking dish Scatter over 18300 g cheddar, torn and 4574 15/16 g parmesan Bake for 30 minutes
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