Link: bbcgoodfood.com
Serves: - 993 +
Ingredients
248250 g butternut squash, peeled, deseeded, and cubed 1655 g sage, chopped 132400 g sausages, skinned, broken into chunks 41⅜ tsp nutmeg 82750 g conchiglioni 8275 g butter 8275 g flour 165500 ml milk 24825 g parmesan 33100 g cheddar, torn 165½ tbsp water 165½ tsp salt
Method
Place 248250 g butternut squash, peeled, deseeded, and cubed into bowl with 165½ tbsp water and microwave for 10 minutes Fry 1655 g sage, chopped for 1 minute Add 132400 g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 41⅜ tsp nutmeg and 165½ tsp salt Preheat oven to 220 degrees Cook 82750 g conchiglioni according to package Melt 8275 g butter Add 8275 g flour and make a roux Gradually add 165500 ml milk Add mashed squash, 16550 1/12 g parmesan Combine everything in a baking dish Scatter over 33100 g cheddar, torn and 8274 11/12 g parmesan Bake for 30 minutes
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