Summary

Ingredients

• 1 kg pumpkin meat (nutmeg squash), diced into small pieces
• 1 apple, sour, diced
• 2 potatoes, finely diced
• 1 chilli pepper (s), small, diced
• 1 onion (s), finely diced
• 2 tablespoon clarified butter
• salt and pepper
• 600 g black puddin (Boudin Noir), sliced
• 3 tablespoon breadcrumbs
• 1 gingerbread, dry, ground into fine crumbs
• 2 tablespoons oil

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Instructions

1. Sauté the onions in the clarified butter, add the pumpkin, apple and potatoes, slowly simmer together with the chilli pepper without adding any liquid. Season with salt and pepper and mash with a fork to a coarse puree. Put the puree in a greased, flat gratin dish, cover with the black pudding slices. Mix the breadcrumbs and gingerbread crumbs, pour over the black pudding slices, drizzle with the oil. Bake in the oven under the grill until the black pudding slices and breadcrumbs are crispy.