Squash gratin

A comforting make-ahead side. SERVES 8 PREP 40min COOK about 1½hr

• 1 medium butternut squash

• 200g (7oz) kale, shredded

• 100g (3½oz) butter, plus extra to grease

• 100g (3½oz) plain flour

• 200ml (7fl oz) white wine

• 750ml (1¼ pint) milk

• 1½tbsp English mustard

• 2-3 thyme sprigs, leaves picked

FOR THE CRUMB

• 50g (2oz) fresh white breadcrumbs

• 2 thyme sprigs, leaves picked

• ½tbsp olive oil

1 Bring pan of salted water to the boil. Peel squash and trim off ends. Slice off the neck just above the bulb. Cut in half lengthways, then slice across each half to make 5mm- (¼in-)wide half-moons. Slice bulb in half lengthways. Scoop out and discard seeds, then cut flesh into similar slices to the neck. Set aside.

2 Cook kale in the pan of boiling water for 3-4min until tender. Using a slotted spoon, lift out kale into a colander; set aside. Add squash slices to boiling water; cook for 4-5min until tender. Drain.

3 Melt butter in the pan, stir in flour and cook, stirring, for 30sec. Take off heat and stir in wine, then milk. Return to heat and cook, stirring, until thickened. Take off heat, stir in mustard, thyme and seasoning. In a bowl, mix crumb ingredients with seasoning. Set aside.

4 Preheat oven to 190°C (170°C fan) mark 5 and grease a large ovenproof serving dish. Squeeze out excess moisture from the kale.

5 Spoon ⅓ of sauce into base of dish, then top with ½ squash pieces in an even layer. Scatter over ½ the kale. Repeat, topping with remaining sauce. Scatter over crumb mixture and cover the dish with foil.

6 Cook in oven for 45min, then remove foil and cook for a further 20-30min until golden and piping hot. Serve.

GET AHEAD Prepare to end of step 5 up to a day ahead, but keep the breadcrumb mixture separate. Cover and chill both separately. To serve, scatter breadcrumb over gratin, re-cover with foil and complete recipe. PER SERVING: CALS 263; FAT 14G; SAT FAT 8G; CARBS 23G