Merguez and red kuri squash pie

Method

1. Wash the squash and bake whole at 200°C for 30 minutes, until the skin wrinkles.

2. Meanwhile, boil the potatoes and make the crumble.

3. Put the diced butter in a food processor, add flour and pepper, and pulse to make coarse crumbs. Add the hazelnuts and pulse briefly so they are not too finely chopped.

4. When the squash is cooked, peel it, halve it, remove the seeds and mash with the potatoes and milk. Season to taste.

5. Remove the merguez casings and line individual ramekins with the filling. Add a few spoonfuls of purée and sprinkle with crumble.

6. Bake at 200°C for 25 minutes.