2 white pudding sausages
2 medium parsnips
35 g / 1 ¼ oz. Bordier chocolate Butter with Venezuela cacao bean chips
a pinch of 4 spice mix
4 pinches salt
Optional: Chestnut pieces
Prepare the mashed butternut squash. Peel the squash and cut coarsely. Boil in salted water, then puree until smooth. Add the 4 spice mix and 15 g / 3 tsp. butter
Preheat the oven to 200°C / 400°F.
Butter the mini-casseroles with 5 g / 1 tsp. butter and spoon the puree equally into them.
Remove the casing from the sausages, slice into 2-3mm / very thin slices. Make a rose on top of the puree. Cube the rest of the butter and top with sausage roses with it.
Bake at 200°C / 400°F for 20 minutes.
You may wish to add a few chestnut pieces to give your mini-casseroles a more festive look. Serving suggestion: serve with a baby spinach salad seasoned with white balsamic vinaigrette.