Ingredients:
1lb boudin noir or sweet italian sausage, cooked and removed from skin
1 potimarron squash, cubed
1/2 lb carrots, sliced
1/2 tsp cumin
Salt and pepper
6 apples, peeled, cored and diced
1 cinnamon stick
2 tbsp sugar
2 tbsp butter
6 tbsp water
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Preparation:
Boil the squash, carrots and cumin for about 20 minutes. Puree in a food processor, add salt and pepper, then set aside.
Put the apples, cinnamon stick, sugar, butter and the water in a pot, bring to a boil and simmer covered for about 15 minutes, stirring occasionally. Set aside.
Layer six mini casseroles with the squash, then the boudin or Italian sausage and finally the apple compote. Bake in a 375 degree oven for 20-30 minutes.
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