Link: bbcgoodfood.com
Serves: - 813 +
Ingredients
203250 g butternut squash, peeled, deseeded, and cubed 1355 g sage, chopped 108400 g sausages, skinned, broken into chunks 33⅞ tsp nutmeg 67750 g conchiglioni 6775 g butter 6775 g flour 135500 ml milk 20325 g parmesan 27100 g cheddar, torn 135½ tbsp water 135½ tsp salt
Method
Place 203250 g butternut squash, peeled, deseeded, and cubed into bowl with 135½ tbsp water and microwave for 10 minutes Fry 1355 g sage, chopped for 1 minute Add 108400 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 33⅞ tsp nutmeg and 135½ tsp salt Preheat oven to 220 degrees Cook 67750 g conchiglioni according to package Melt 6775 g butter Add 6775 g flour and make a roux Gradually add 135500 ml milk Add mashed squash, 13550 1/15 g parmesan Combine everything in a baking dish Scatter over 27100 g cheddar, torn and 6774 14/15 g parmesan Bake for 30 minutes
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