Link: bbcgoodfood.com
Serves: - 591 +
Ingredients
147750 g butternut squash, peeled, deseeded, and cubed 985 g sage, chopped 78800 g sausages, skinned, broken into chunks 24⅝ tsp nutmeg 49250 g conchiglioni 4925 g butter 4925 g flour 98500 ml milk 14775 g parmesan 19700 g cheddar, torn 98½ tbsp water 98½ tsp salt
Method
Place 147750 g butternut squash, peeled, deseeded, and cubed into bowl with 98½ tbsp water and microwave for 10 minutes Fry 985 g sage, chopped for 1 minute Add 78800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 24⅝ tsp nutmeg and 98½ tsp salt Preheat oven to 220 degrees Cook 49250 g conchiglioni according to package Melt 4925 g butter Add 4925 g flour and make a roux Gradually add 98500 ml milk Add mashed squash, 9850 1/16 g parmesan Combine everything in a baking dish Scatter over 19700 g cheddar, torn and 4924 15/16 g parmesan Bake for 30 minutes
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