Link: bbcgoodfood.com
Serves: - 849 +
Ingredients
212250 g butternut squash, peeled, deseeded, and cubed 1415 g sage, chopped 113200 g sausages, skinned, broken into chunks 35⅜ tsp nutmeg 70750 g conchiglioni 7075 g butter 7075 g flour 141500 ml milk 21225 g parmesan 28300 g cheddar, torn 141½ tbsp water 141½ tsp salt
Method
Place 212250 g butternut squash, peeled, deseeded, and cubed into bowl with 141½ tbsp water and microwave for 10 minutes Fry 1415 g sage, chopped for 1 minute Add 113200 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 35⅜ tsp nutmeg and 141½ tsp salt Preheat oven to 220 degrees Cook 70750 g conchiglioni according to package Melt 7075 g butter Add 7075 g flour and make a roux Gradually add 141500 ml milk Add mashed squash, 14150 1/14 g parmesan Combine everything in a baking dish Scatter over 28300 g cheddar, torn and 7074 13/14 g parmesan Bake for 30 minutes
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