Butternut quash and turnip buckwheat crumble

• The crumble:
• 20 g flour
• 5 g buckwheat flour
• 25 g ground almonds
• 25 g lightly salted butter
• 20 g sunflower seeds
• 1 tablespoon of fresh thyme
• The filling:
• 160 g butternut squash
• 160 g turnips
• 20 g butter
• 4 tablespoons of cream
• Salt and pepper

Preheat the oven to 180°C.

Combine all the crumble ingredients in a bowl and rub with your fingertips until the mixture resembles breadcrumbs. Place in the fridge.

Cut the butternut squash and the turnips into small cubes.

In a frying pan, heat the butter and cook the butternut squash and turnips over a medium heat for 5 minutes. Remove from the heat and season.

Divide the vegetable cubes between the mini casserole tins and pour the cream over the cubes.

Put the lid on and bake for 15 minutes.

Take off the lids, sprinkle with the crumble and cook again, this time without the lid, for 20 minutes.

Once baked, serve 5-10 minutes after