Link: bbcgoodfood.com
Serves: - 795 +
Ingredients
198750 g butternut squash, peeled, deseeded, and cubed 1325 g sage, chopped 106000 g sausages, skinned, broken into chunks 33⅛ tsp nutmeg 66250 g conchiglioni 6625 g butter 6625 g flour 132500 ml milk 19875 g parmesan 26500 g cheddar, torn 132½ tbsp water 132½ tsp salt
Method
Place 198750 g butternut squash, peeled, deseeded, and cubed into bowl with 132½ tbsp water and microwave for 10 minutes Fry 1325 g sage, chopped for 1 minute Add 106000 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 33⅛ tsp nutmeg and 132½ tsp salt Preheat oven to 220 degrees Cook 66250 g conchiglioni according to package Melt 6625 g butter Add 6625 g flour and make a roux Gradually add 132500 ml milk Add mashed squash, 13250 1/15 g parmesan Combine everything in a baking dish Scatter over 26500 g cheddar, torn and 6624 14/15 g parmesan Bake for 30 minutes
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