-Cut the butternut squash into cubes (not too large) and slice your mushrooms.
-Brown your chopped onion in a hot frying pan until golden brown, then add the butternut cubes. Cover and cook until the butternut cubes melt, then halfway through add the mushroom slices and kale.
-Season and set aside.
-In another frying pan, fry 1 shallot in oil, then add the buckwheat and mix.
-Stir in the stock and cook for about 10 minutes, then leave to swell for a further 10 minutes.
-Once the buckwheat is cooked, transfer it to the pan with the butternut/mushrooms and Kalé. Mix well and add 100 g soy cream.
-At the end of cooking, add 2 tablespoons hazelnut oil and roasted hazelnuts.

Variation
You can replace the kale with spinach leaves and the butternut with pumpkin.