Steam or cook in a large pot of boiling salted water for about 20 minutes, until very tender. Drain the butternut squash and mash it with a fork or potato masher. Add the crème fraîche, butter, nutmeg, salt, and pepper, and mix well to obtain a smooth purée.
Meanwhile, heat a frying pan and fry the black puddings over medium heat for about 5 to 7 minutes per side, until cooked through. You can also fry the sliced red onion in the pan for a sweet touch.
Serve the butternut squash on plates, arrange the black pudding slices on top, and garnish with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 4 servings
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