Link: bbcgoodfood.com
Serves: - 987 +
Ingredients
246750 g butternut squash, peeled, deseeded, and cubed 1645 g sage, chopped 131600 g sausages, skinned, broken into chunks 41⅛ tsp nutmeg 82250 g conchiglioni 8225 g butter 8225 g flour 164500 ml milk 24675 g parmesan 32900 g cheddar, torn 164½ tbsp water 164½ tsp salt
Method
Place 246750 g butternut squash, peeled, deseeded, and cubed into bowl with 164½ tbsp water and microwave for 10 minutes Fry 1645 g sage, chopped for 1 minute Add 131600 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 41⅛ tsp nutmeg and 164½ tsp salt Preheat oven to 220 degrees Cook 82250 g conchiglioni according to package Melt 8225 g butter Add 8225 g flour and make a roux Gradually add 164500 ml milk Add mashed squash, 16450 1/12 g parmesan Combine everything in a baking dish Scatter over 32900 g cheddar, torn and 8224 11/12 g parmesan Bake for 30 minutes
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