Link: bbcgoodfood.com
Serves: - 831 +
Ingredients
207750 g butternut squash, peeled, deseeded, and cubed 1385 g sage, chopped 110800 g sausages, skinned, broken into chunks 34⅝ tsp nutmeg 69250 g conchiglioni 6925 g butter 6925 g flour 138500 ml milk 20775 g parmesan 27700 g cheddar, torn 138½ tbsp water 138½ tsp salt
Method
Place 207750 g butternut squash, peeled, deseeded, and cubed into bowl with 138½ tbsp water and microwave for 10 minutes Fry 1385 g sage, chopped for 1 minute Add 110800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 34⅝ tsp nutmeg and 138½ tsp salt Preheat oven to 220 degrees Cook 69250 g conchiglioni according to package Melt 6925 g butter Add 6925 g flour and make a roux Gradually add 138500 ml milk Add mashed squash, 13850 1/14 g parmesan Combine everything in a baking dish Scatter over 27700 g cheddar, torn and 6924 13/14 g parmesan Bake for 30 minutes
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