Link: bbcgoodfood.com
Serves: - 567 +
Ingredients
141750 g butternut squash, peeled, deseeded, and cubed 945 g sage, chopped 75600 g sausages, skinned, broken into chunks 23⅝ tsp nutmeg 47250 g conchiglioni 4725 g butter 4725 g flour 94500 ml milk 14175 g parmesan 18900 g cheddar, torn 94½ tbsp water 94½ tsp salt
Method
Place 141750 g butternut squash, peeled, deseeded, and cubed into bowl with 94½ tbsp water and microwave for 10 minutes Fry 945 g sage, chopped for 1 minute Add 75600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 23⅝ tsp nutmeg and 94½ tsp salt Preheat oven to 220 degrees Cook 47250 g conchiglioni according to package Melt 4725 g butter Add 4725 g flour and make a roux Gradually add 94500 ml milk Add mashed squash, 9450 1/16 g parmesan Combine everything in a baking dish Scatter over 18900 g cheddar, torn and 4724 15/16 g parmesan Bake for 30 minutes
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