Link: bbcgoodfood.com
Serves: - 807 +
Ingredients
201750 g butternut squash, peeled, deseeded, and cubed 1345 g sage, chopped 107600 g sausages, skinned, broken into chunks 33⅝ tsp nutmeg 67250 g conchiglioni 6725 g butter 6725 g flour 134500 ml milk 20175 g parmesan 26900 g cheddar, torn 134½ tbsp water 134½ tsp salt
Method
Place 201750 g butternut squash, peeled, deseeded, and cubed into bowl with 134½ tbsp water and microwave for 10 minutes Fry 1345 g sage, chopped for 1 minute Add 107600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 33⅝ tsp nutmeg and 134½ tsp salt Preheat oven to 220 degrees Cook 67250 g conchiglioni according to package Melt 6725 g butter Add 6725 g flour and make a roux Gradually add 134500 ml milk Add mashed squash, 13450 1/15 g parmesan Combine everything in a baking dish Scatter over 26900 g cheddar, torn and 6724 14/15 g parmesan Bake for 30 minutes
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