Link: bbcgoodfood.com
Serves: - 939 +
Ingredients
234750 g butternut squash, peeled, deseeded, and cubed 1565 g sage, chopped 125200 g sausages, skinned, broken into chunks 39⅛ tsp nutmeg 78250 g conchiglioni 7825 g butter 7825 g flour 156500 ml milk 23475 g parmesan 31300 g cheddar, torn 156½ tbsp water 156½ tsp salt
Method
Place 234750 g butternut squash, peeled, deseeded, and cubed into bowl with 156½ tbsp water and microwave for 10 minutes Fry 1565 g sage, chopped for 1 minute Add 125200 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 39⅛ tsp nutmeg and 156½ tsp salt Preheat oven to 220 degrees Cook 78250 g conchiglioni according to package Melt 7825 g butter Add 7825 g flour and make a roux Gradually add 156500 ml milk Add mashed squash, 15650 1/13 g parmesan Combine everything in a baking dish Scatter over 31300 g cheddar, torn and 7824 12/13 g parmesan Bake for 30 minutes
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