Simple and super tasty.
For 4 people
For the crumble
80 g pumpkin seeds
80 g Emmental cheese
100 g flour
3 tablespoon olive oil
3 tablespoon water
For the mixture
1 garlic clove
2 tablespoon olive oil
Carefully Peel the squash and cut it in thin slices (5mm think).
Peel and slice the courgette and carrots.
Peel and chop the onion.
Peel and crush the garlic clove.
In a sauce pan, heat the olive oil on medium heat. When hot add the onion. Let it cook for 5 minutes. Add the carrots and squash. Mix and cook for 5 minutes. Add the courgette and crushed garlic. Cover with a lid, turn heat to low and cook for 5 minutes. Remove the lid and cook until the juice is evaporated.
Meanwhile prepare the crumble. Use a food processor to mix the pumpkin seeds into powder. Add the grated Emmental and mix again.
In a bowl pour the pumpkin seeds and Emmental mixture add the flour, salt, black pepper, the olive oil and water. Mix with your fingertips until getting a crumble. Adjust with water if too dry or with flour if too wet.
In a tray pour the vegetable mixture. Sprinkle the crumble on top.
In a preheated oven at 180C, cook for 30 minutes or until golden browned on the top.