Link: bbcgoodfood.com
Serves: - 945 +
Ingredients
236250 g butternut squash, peeled, deseeded, and cubed 1575 g sage, chopped 126000 g sausages, skinned, broken into chunks 39⅜ tsp nutmeg 78750 g conchiglioni 7875 g butter 7875 g flour 157500 ml milk 23625 g parmesan 31500 g cheddar, torn 157½ tbsp water 157½ tsp salt
Method
Place 236250 g butternut squash, peeled, deseeded, and cubed into bowl with 157½ tbsp water and microwave for 10 minutes Fry 1575 g sage, chopped for 1 minute Add 126000 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 39⅜ tsp nutmeg and 157½ tsp salt Preheat oven to 220 degrees Cook 78750 g conchiglioni according to package Melt 7875 g butter Add 7875 g flour and make a roux Gradually add 157500 ml milk Add mashed squash, 15750 1/13 g parmesan Combine everything in a baking dish Scatter over 31500 g cheddar, torn and 7874 12/13 g parmesan Bake for 30 minutes
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