Link: bbcgoodfood.com
Serves: - 927 +
Ingredients
231750 g butternut squash, peeled, deseeded, and cubed 1545 g sage, chopped 123600 g sausages, skinned, broken into chunks 38⅝ tsp nutmeg 77250 g conchiglioni 7725 g butter 7725 g flour 154500 ml milk 23175 g parmesan 30900 g cheddar, torn 154½ tbsp water 154½ tsp salt
Method
Place 231750 g butternut squash, peeled, deseeded, and cubed into bowl with 154½ tbsp water and microwave for 10 minutes Fry 1545 g sage, chopped for 1 minute Add 123600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 38⅝ tsp nutmeg and 154½ tsp salt Preheat oven to 220 degrees Cook 77250 g conchiglioni according to package Melt 7725 g butter Add 7725 g flour and make a roux Gradually add 154500 ml milk Add mashed squash, 15450 1/13 g parmesan Combine everything in a baking dish Scatter over 30900 g cheddar, torn and 7724 12/13 g parmesan Bake for 30 minutes
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