Link: bbcgoodfood.com
Serves: - 687 +
Ingredients
171750 g butternut squash, peeled, deseeded, and cubed 1145 g sage, chopped 91600 g sausages, skinned, broken into chunks 28⅝ tsp nutmeg 57250 g conchiglioni 5725 g butter 5725 g flour 114500 ml milk 17175 g parmesan 22900 g cheddar, torn 114½ tbsp water 114½ tsp salt
Method
Place 171750 g butternut squash, peeled, deseeded, and cubed into bowl with 114½ tbsp water and microwave for 10 minutes Fry 1145 g sage, chopped for 1 minute Add 91600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 28⅝ tsp nutmeg and 114½ tsp salt Preheat oven to 220 degrees Cook 57250 g conchiglioni according to package Melt 5725 g butter Add 5725 g flour and make a roux Gradually add 114500 ml milk Add mashed squash, 11450 1/16 g parmesan Combine everything in a baking dish Scatter over 22900 g cheddar, torn and 5724 15/16 g parmesan Bake for 30 minutes
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