Link: bbcgoodfood.com
Serves: - 921 +
Ingredients
230250 g butternut squash, peeled, deseeded, and cubed 1535 g sage, chopped 122800 g sausages, skinned, broken into chunks 38⅜ tsp nutmeg 76750 g conchiglioni 7675 g butter 7675 g flour 153500 ml milk 23025 g parmesan 30700 g cheddar, torn 153½ tbsp water 153½ tsp salt
Method
Place 230250 g butternut squash, peeled, deseeded, and cubed into bowl with 153½ tbsp water and microwave for 10 minutes Fry 1535 g sage, chopped for 1 minute Add 122800 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 38⅜ tsp nutmeg and 153½ tsp salt Preheat oven to 220 degrees Cook 76750 g conchiglioni according to package Melt 7675 g butter Add 7675 g flour and make a roux Gradually add 153500 ml milk Add mashed squash, 15350 1/13 g parmesan Combine everything in a baking dish Scatter over 30700 g cheddar, torn and 7674 12/13 g parmesan Bake for 30 minutes
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