Link: bbcgoodfood.com
Serves: - 891 +
Ingredients
222750 g butternut squash, peeled, deseeded, and cubed 1485 g sage, chopped 118800 g sausages, skinned, broken into chunks 37⅛ tsp nutmeg 74250 g conchiglioni 7425 g butter 7425 g flour 148500 ml milk 22275 g parmesan 29700 g cheddar, torn 148½ tbsp water 148½ tsp salt
Method
Place 222750 g butternut squash, peeled, deseeded, and cubed into bowl with 148½ tbsp water and microwave for 10 minutes Fry 1485 g sage, chopped for 1 minute Add 118800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 37⅛ tsp nutmeg and 148½ tsp salt Preheat oven to 220 degrees Cook 74250 g conchiglioni according to package Melt 7425 g butter Add 7425 g flour and make a roux Gradually add 148500 ml milk Add mashed squash, 14850 1/13 g parmesan Combine everything in a baking dish Scatter over 29700 g cheddar, torn and 7424 12/13 g parmesan Bake for 30 minutes
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