Preheat the oven to 375˚F. Place the squash cubes in a large bowl. Add 1 tablespoon of olive oil, 1/2 teaspoon sea salt and some pepper. Mix well and arrange in a single layer on a parchment-lined baking sheet. Roast until the squash is tender and browned in parts, about 35-40 minutes, giving them a shake every 10 minutes or so.

While the squash roasts, prepare the crêpe batter. In a high speed blender, place 1 cup teff flour, the flax meal, salt and 1 1/2 cup water. Blend on high until a thick and smooth batter forms. Set aside.

Going back to the filling, in a small skillet, add 2 tablespoons olive oil and heat over medium heat. Add the walnuts, garlic, sage, and rosemary and cook just enough for the garlic to loose its bite, about a minute. Remove from the heat and add the parsley. When the squash is done, mix in the walnuts and herbs mixture.

To cook the crêpes, warm a small non-stick skillet over medium heat. Using a paper towel and small amount of oil, grease the bottom of the skillet. Once the skillet is hot, pour in 1/4 cup of the batter, gently rotating it so that it distributes it evenly. Cook without touching about 3 minutes or until the edges become crisp and start to peel away from the skillet. If you flip too soon, it will stick. You may need to play with the level of heat to find the sweet spot. Flip the crêpe and cook the other side for 1 to 2 minutes. Transfer to a platter and keep warm with a clean kitchen towel. Repeat with the remaining batter.

To serve, top each crêpe with some squash mixture. Top with some tahini sauce and toasted pumpkins seeds, if desired. Bon appétit!