Link: bbcgoodfood.com
Serves: - 915 +
Ingredients
228750 g butternut squash, peeled, deseeded, and cubed 1525 g sage, chopped 122000 g sausages, skinned, broken into chunks 38⅛ tsp nutmeg 76250 g conchiglioni 7625 g butter 7625 g flour 152500 ml milk 22875 g parmesan 30500 g cheddar, torn 152½ tbsp water 152½ tsp salt
Method
Place 228750 g butternut squash, peeled, deseeded, and cubed into bowl with 152½ tbsp water and microwave for 10 minutes Fry 1525 g sage, chopped for 1 minute Add 122000 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 38⅛ tsp nutmeg and 152½ tsp salt Preheat oven to 220 degrees Cook 76250 g conchiglioni according to package Melt 7625 g butter Add 7625 g flour and make a roux Gradually add 152500 ml milk Add mashed squash, 15250 1/13 g parmesan Combine everything in a baking dish Scatter over 30500 g cheddar, torn and 7624 12/13 g parmesan Bake for 30 minutes
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