Link: bbcgoodfood.com
Serves: - 789 +
Ingredients
197250 g butternut squash, peeled, deseeded, and cubed 1315 g sage, chopped 105200 g sausages, skinned, broken into chunks 32⅞ tsp nutmeg 65750 g conchiglioni 6575 g butter 6575 g flour 131500 ml milk 19725 g parmesan 26300 g cheddar, torn 131½ tbsp water 131½ tsp salt
Method
Place 197250 g butternut squash, peeled, deseeded, and cubed into bowl with 131½ tbsp water and microwave for 10 minutes Fry 1315 g sage, chopped for 1 minute Add 105200 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 32⅞ tsp nutmeg and 131½ tsp salt Preheat oven to 220 degrees Cook 65750 g conchiglioni according to package Melt 6575 g butter Add 6575 g flour and make a roux Gradually add 131500 ml milk Add mashed squash, 13150 1/15 g parmesan Combine everything in a baking dish Scatter over 26300 g cheddar, torn and 6574 14/15 g parmesan Bake for 30 minutes
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