Butternut squash parmentier with blood sausage

Parmentier de courge butternut au boudin noir : instructions

• 1
  Peel the potatoes and butternut squash and cut them into large cubes. Steam them for about 40 minutes.
• 2
  Mash the vegetables with a potato masher. Add the heavy cream, then season with salt, pepper, and nutmeg.
• 3
  Meanwhile, finely chop the onion and sauté it in a pan with a little olive oil. Add the blood sausage.
• 4
  In a separate pan, cook the ground meat. Then add the blood sausage. Season with salt and pepper.
• 5
  Place the meat in the bottom of a baking dish, then cover with the mashed potatoes. Add the grated cheese and bake in the oven until golden brown, about 10 minutes.