Link: bbcgoodfood.com
Serves: - 765 +
Ingredients
191250 g butternut squash, peeled, deseeded, and cubed 1275 g sage, chopped 102000 g sausages, skinned, broken into chunks 31⅞ tsp nutmeg 63750 g conchiglioni 6375 g butter 6375 g flour 127500 ml milk 19125 g parmesan 25500 g cheddar, torn 127½ tbsp water 127½ tsp salt
Method
Place 191250 g butternut squash, peeled, deseeded, and cubed into bowl with 127½ tbsp water and microwave for 10 minutes Fry 1275 g sage, chopped for 1 minute Add 102000 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 31⅞ tsp nutmeg and 127½ tsp salt Preheat oven to 220 degrees Cook 63750 g conchiglioni according to package Melt 6375 g butter Add 6375 g flour and make a roux Gradually add 127500 ml milk Add mashed squash, 12750 1/16 g parmesan Combine everything in a baking dish Scatter over 25500 g cheddar, torn and 6374 15/16 g parmesan Bake for 30 minutes
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