Link: bbcgoodfood.com
Serves: - 783 +
Ingredients
195750 g butternut squash, peeled, deseeded, and cubed 1305 g sage, chopped 104400 g sausages, skinned, broken into chunks 32⅝ tsp nutmeg 65250 g conchiglioni 6525 g butter 6525 g flour 130500 ml milk 19575 g parmesan 26100 g cheddar, torn 130½ tbsp water 130½ tsp salt
Method
Place 195750 g butternut squash, peeled, deseeded, and cubed into bowl with 130½ tbsp water and microwave for 10 minutes Fry 1305 g sage, chopped for 1 minute Add 104400 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 32⅝ tsp nutmeg and 130½ tsp salt Preheat oven to 220 degrees Cook 65250 g conchiglioni according to package Melt 6525 g butter Add 6525 g flour and make a roux Gradually add 130500 ml milk Add mashed squash, 13050 1/15 g parmesan Combine everything in a baking dish Scatter over 26100 g cheddar, torn and 6524 14/15 g parmesan Bake for 30 minutes
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