Link: bbcgoodfood.com
Serves: - 873 +
Ingredients
218250 g butternut squash, peeled, deseeded, and cubed 1455 g sage, chopped 116400 g sausages, skinned, broken into chunks 36⅜ tsp nutmeg 72750 g conchiglioni 7275 g butter 7275 g flour 145500 ml milk 21825 g parmesan 29100 g cheddar, torn 145½ tbsp water 145½ tsp salt
Method
Place 218250 g butternut squash, peeled, deseeded, and cubed into bowl with 145½ tbsp water and microwave for 10 minutes Fry 1455 g sage, chopped for 1 minute Add 116400 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 36⅜ tsp nutmeg and 145½ tsp salt Preheat oven to 220 degrees Cook 72750 g conchiglioni according to package Melt 7275 g butter Add 7275 g flour and make a roux Gradually add 145500 ml milk Add mashed squash, 14550 1/14 g parmesan Combine everything in a baking dish Scatter over 29100 g cheddar, torn and 7274 13/14 g parmesan Bake for 30 minutes
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