Link: bbcgoodfood.com
Serves: - 747 +
Ingredients
186750 g butternut squash, peeled, deseeded, and cubed 1245 g sage, chopped 99600 g sausages, skinned, broken into chunks 31⅛ tsp nutmeg 62250 g conchiglioni 6225 g butter 6225 g flour 124500 ml milk 18675 g parmesan 24900 g cheddar, torn 124½ tbsp water 124½ tsp salt
Method
Place 186750 g butternut squash, peeled, deseeded, and cubed into bowl with 124½ tbsp water and microwave for 10 minutes Fry 1245 g sage, chopped for 1 minute Add 99600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 31⅛ tsp nutmeg and 124½ tsp salt Preheat oven to 220 degrees Cook 62250 g conchiglioni according to package Melt 6225 g butter Add 6225 g flour and make a roux Gradually add 124500 ml milk Add mashed squash, 12450 1/16 g parmesan Combine everything in a baking dish Scatter over 24900 g cheddar, torn and 6224 15/16 g parmesan Bake for 30 minutes
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