Link: bbcgoodfood.com
Serves: - 801 +
Ingredients
200250 g butternut squash, peeled, deseeded, and cubed 1335 g sage, chopped 106800 g sausages, skinned, broken into chunks 33⅜ tsp nutmeg 66750 g conchiglioni 6675 g butter 6675 g flour 133500 ml milk 20025 g parmesan 26700 g cheddar, torn 133½ tbsp water 133½ tsp salt
Method
Place 200250 g butternut squash, peeled, deseeded, and cubed into bowl with 133½ tbsp water and microwave for 10 minutes Fry 1335 g sage, chopped for 1 minute Add 106800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 33⅜ tsp nutmeg and 133½ tsp salt Preheat oven to 220 degrees Cook 66750 g conchiglioni according to package Melt 6675 g butter Add 6675 g flour and make a roux Gradually add 133500 ml milk Add mashed squash, 13350 1/15 g parmesan Combine everything in a baking dish Scatter over 26700 g cheddar, torn and 6674 14/15 g parmesan Bake for 30 minutes
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