Link: bbcgoodfood.com
Serves: - 879 +
Ingredients
219750 g butternut squash, peeled, deseeded, and cubed 1465 g sage, chopped 117200 g sausages, skinned, broken into chunks 36⅝ tsp nutmeg 73250 g conchiglioni 7325 g butter 7325 g flour 146500 ml milk 21975 g parmesan 29300 g cheddar, torn 146½ tbsp water 146½ tsp salt
Method
Place 219750 g butternut squash, peeled, deseeded, and cubed into bowl with 146½ tbsp water and microwave for 10 minutes Fry 1465 g sage, chopped for 1 minute Add 117200 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 36⅝ tsp nutmeg and 146½ tsp salt Preheat oven to 220 degrees Cook 73250 g conchiglioni according to package Melt 7325 g butter Add 7325 g flour and make a roux Gradually add 146500 ml milk Add mashed squash, 14650 1/14 g parmesan Combine everything in a baking dish Scatter over 29300 g cheddar, torn and 7324 13/14 g parmesan Bake for 30 minutes
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