Link: bbcgoodfood.com
Serves: - 93 +
Ingredients
23250 g butternut squash, peeled, deseeded, and cubed 155 g sage, chopped 12400 g sausages, skinned, broken into chunks 3⅞ tsp nutmeg 7750 g conchiglioni 775 g butter 775 g flour 15500 ml milk 2325 g parmesan 3100 g cheddar, torn 15½ tbsp water 15½ tsp salt
Method
Place 23250 g butternut squash, peeled, deseeded, and cubed into bowl with 15½ tbsp water and microwave for 10 minutes Fry 155 g sage, chopped for 1 minute Add 12400 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 3⅞ tsp nutmeg and 15½ tsp salt Preheat oven to 220 degrees Cook 7750 g conchiglioni according to package Melt 775 g butter Add 775 g flour and make a roux Gradually add 15500 ml milk Add mashed squash, 1550 g parmesan Combine everything in a baking dish Scatter over 3100 g cheddar, torn and 775 g parmesan Bake for 30 minutes
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