Squash Crackers with Green Mayonnaise

Boil the unpeeled potatoes whole. Remove the rind and seeds from the squash; cut it into slices 3/4 inch thick and bake at 340°F for 30-35 minutes. Peel the potatoes and mash them together with the squash. Stir in the egg yolks and grated Pecorino cheese and add salt. Sprinkle your work surface with bread crumbs and form crackers of about 2 ounces each. You should get a dozen.

Trim the chicory, keeping only 2 ounces of the leaf tips. Blanch them in salted water for 2 minutes, then puree them with 1/4 cup milk, a pinch of salt and just under 2/3 cup sunflower oil to obtain a mayonnaise.

Melt 1/3 cup butter in a pan and flavor it with a few sage leaves. Brown the squash crackers for about 3 minutes per side. Serve them with the chicory mayonnaise to taste, adding flakes of salt and leaves of lemon thyme.