Butternut squash and fennel crumble

Since I mentioned it, this is the recipe. It's not fine dining, but pretty tasty fare nonetheless ...

1 tin of tomatoes (or your own grown equivalent )
A few sage leaves
A nice FAT clove of garlic
One small or half a large butternut squash
One small fennel bulb
150ml Creme Fraiche

Crumble mix:
2 tbl wholewheat flour
2 tbl plain flour
2 tbl oatmeal
2 tbl grated parmezan
60g butter
pine kernels

Chop the tomatoes and put in an ovenproof dish. Add the chopped sage and crushed garlic. Peel and dice the squash and stir it in. Lay sliced fennel on top, spread over the creme fraiche, and give it 20 mins at 200C in the oven. Rub the butter into the flours and oats. Stir in half the parmezan, spread it on top of the dish. Top with the rest of the cheese and a scattering of pine nuts. Return to the oven for 20mins to finish.