Link: bbcgoodfood.com
Serves: - 867 +
Ingredients
216750 g butternut squash, peeled, deseeded, and cubed 1445 g sage, chopped 115600 g sausages, skinned, broken into chunks 36⅛ tsp nutmeg 72250 g conchiglioni 7225 g butter 7225 g flour 144500 ml milk 21675 g parmesan 28900 g cheddar, torn 144½ tbsp water 144½ tsp salt
Method
Place 216750 g butternut squash, peeled, deseeded, and cubed into bowl with 144½ tbsp water and microwave for 10 minutes Fry 1445 g sage, chopped for 1 minute Add 115600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 36⅛ tsp nutmeg and 144½ tsp salt Preheat oven to 220 degrees Cook 72250 g conchiglioni according to package Melt 7225 g butter Add 7225 g flour and make a roux Gradually add 144500 ml milk Add mashed squash, 14450 1/14 g parmesan Combine everything in a baking dish Scatter over 28900 g cheddar, torn and 7224 13/14 g parmesan Bake for 30 minutes
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