Link: bbcgoodfood.com
Serves: - 585 +
Ingredients
146250 g butternut squash, peeled, deseeded, and cubed 975 g sage, chopped 78000 g sausages, skinned, broken into chunks 24⅜ tsp nutmeg 48750 g conchiglioni 4875 g butter 4875 g flour 97500 ml milk 14625 g parmesan 19500 g cheddar, torn 97½ tbsp water 97½ tsp salt
Method
Place 146250 g butternut squash, peeled, deseeded, and cubed into bowl with 97½ tbsp water and microwave for 10 minutes Fry 975 g sage, chopped for 1 minute Add 78000 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 24⅜ tsp nutmeg and 97½ tsp salt Preheat oven to 220 degrees Cook 48750 g conchiglioni according to package Melt 4875 g butter Add 4875 g flour and make a roux Gradually add 97500 ml milk Add mashed squash, 9750 1/16 g parmesan Combine everything in a baking dish Scatter over 19500 g cheddar, torn and 4874 15/16 g parmesan Bake for 30 minutes
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