Link: bbcgoodfood.com
Serves: - 561 +
Ingredients
140250 g butternut squash, peeled, deseeded, and cubed 935 g sage, chopped 74800 g sausages, skinned, broken into chunks 23⅜ tsp nutmeg 46750 g conchiglioni 4675 g butter 4675 g flour 93500 ml milk 14025 g parmesan 18700 g cheddar, torn 93½ tbsp water 93½ tsp salt
Method
Place 140250 g butternut squash, peeled, deseeded, and cubed into bowl with 93½ tbsp water and microwave for 10 minutes Fry 935 g sage, chopped for 1 minute Add 74800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 23⅜ tsp nutmeg and 93½ tsp salt Preheat oven to 220 degrees Cook 46750 g conchiglioni according to package Melt 4675 g butter Add 4675 g flour and make a roux Gradually add 93500 ml milk Add mashed squash, 9350 1/16 g parmesan Combine everything in a baking dish Scatter over 18700 g cheddar, torn and 4674 15/16 g parmesan Bake for 30 minutes
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