1

Bring a large pan of water to the boil and gradually add the kale. It might not fit in all at once, so allow it to wilt slightly before adding more. Cook for 3–5 minutes, turning with tongs, until wilted. Drain and run under cold running water to stop the cooking process. Squeeze out any excess moisture then roughly chop and set aside until required.

2

Mist a medium frying pan with cooking spray and fry the onion and garlic for 3–5 minutes over a medium heat until soft. If it starts to get dry, add a few more sprays. Stir in the nutmeg, soft cheese and milk, and season well. Stir over a low heat until it becomes sauce-like and then stir in the kale. Remove from the heat.

3

Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a 1 litre/2 litre baking dish with cooking spray. Cut each butternut squash quarter in half horizontally, then cut those pieces lengthwise into 3mm slices. Bring a large pan of water to the boil, add the butternut squash, cover and cook for 5 minutes until just tender. Drain well and dry with kitchen paper. Layer the squash and kale mixture in the baking dish, starting and ending with the squash. In a bowl, mix together the breadcrumbs, cheese and herbs, drizzle over the oil and toss until combined. Scatter the breadcrumb mixture over the baking dish and bake, uncovered, for 15–20 minutes, until crisp and golden.

4

Serve with the salad leaves alongside.