Preheat the oven to 200°C in conventional baking or 190°C in rotating heat
Wash, open the pumpkins in 2 halves and remove seeds and filaments. Season with salt and pepper, close and cook for an hour, until the flesh is melting.
Meanwhile, brush the zucchinis, peel the onions and cut all vegetables into small cubes. Put aside onions and zucchinis separately. Wash and chop the parsley or coriander, set aside the equivalent of 4 to 6 tablespoons, depending on your taste.
At the bottom of the saucepan pour a tablespoon of olive oil, heat and add the onions, salt and pepper. Deglaze with 10 cl of white wine and add the zucchini when the onions are translucent. Rectify seasoning
While the vegetables are cooking over low heat, brown the chickpea flour and sesame seeds in the pan. Remove from the heat when the whole begins to color and the sesame seeds start to burst. Put aside.
When zucchinis and onions are still a bit crispy, add the parsley or coriander, add some nutmeg powder and some more salt and pepper, according to your taste. Set aside.
When the squashes are cooked and cooled enough to be touched, remove the skin from the pumpkins with the help of the soup spoon, place the pieces in a large salad bowl and crush with a fork. Add 10g of salted butter and Espelette pepper powder, amount according to your taste. Season with salt and pepper if necessary.
Make a crumble dough with the chickpea flour, sesame seeds and 40g of salted butter. Rectify the seasoning and pour the crumble dough on top of the dishes.
Butter the two baking dishes or the cassolettes. Add the pumpkin purée first and sprinkle with pieces of fresh goat or sheep's cheese. Season with salt and pepper.
Pour the zucchini-onion-parsley mixture on top. Cover with crumble dough.
Cook for about 1/2 hour at 190°C on rotating heat, 200°C on conventional heat, about 20 minutes for cassolettes: watch the cooking.
Enjoy as a main course with a nice green salad and our red or white Lirac Confidentielle or our red Châteauneuf Tradition Saint-Roch .