To prepare the vegetables
Thinly slice the onion and garlic. Peel and chop the celeriac and carrots.
Season the meat and dust with flour. Heat the clarified butter in a pan. Brown the knuckles for approx. 2 mins. on each side. Remove, reduce the heat, wipe the cooking fat from the pan, add a little clarified butter.
To braise the meat
Add the onion and garlic, sauté briefly. Add the celeriac and carrots, cook briefly. Add the bay leaf, pour in the wine and stock, bring to the boil.
Reduce the heat, return the meat to the pan. Cover and braise over a low heat for approx. 2 hrs. Remove the lid approx. 30 mins. before the cooking time is up. Season the sauce.
To roast the squash
Peel and chop the squash, mix with the oil, transfer to a baking tray lined with baking paper.
To bake Approx. 30 mins. in the upper half of an oven preheated to 200°C. Remove.
Remove the squash, puree, stir in the nutmeg and chilli powder, season.
Crispy crumble topping
Coarsely chop the pumpkin seeds, press the garlic and finely chop the sage leaves. Heat the oil in a frying pan. Fry the pumpkin seeds, garlic, sage and breadcrumbs for approx. 5 mins., stirring until crispy, season with salt. Serve the pork knuckles with the squash puree, add the crispy crumble topping.