Peel the butternut squash and floury potatoes, then cut them into 2 cm cubes.

Place the squash and potato cubes in a large pot, then cover with 2 L of water.

Add the bay leaf and salt to the pot, then bring the water to a boil over medium-high heat.

Boil the vegetables for 15 to 20 minutes, until they are very tender when pierced with a knife.

Drain the cooked vegetables thoroughly, then discard the bay leaf.

Mash the drained squash and potatoes until smooth, then transfer the mash to a mixing bowl.

Cool the vegetable mash for about 10 minutes, until it is no longer steaming.

Finely grate the garlic and nutmeg into the mash, then add the 30 g of cornstarch.

Mix the mash until the cornstarch is incorporated, then add the 100 g of wheat flour.

Mix only until a soft dough forms, then stop mixing to avoid making the balls dense.

Lightly flour your hands with wheat flour, then roll the dough into balls about 3 cm in diameter.

Arrange the balls in a single layer, then freeze them for 60 minutes to firm them up.

Grind the smoked salt, fresh thyme, smoked paprika, and sweet chili powder in a mortar until aromatic.

Heat the frying oil to 180°C (356°F), then verify the temperature with a kitchen thermometer.

Fry the chilled balls in batches for 3 to 4 minutes, until golden brown and crisp.

Lift the fried balls onto paper towels, then immediately sprinkle them with the spiced smoked salt.