Squash and kale gratin

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

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

Next, melt the butter in the empty pan, stir in the flour and cook, stirring, for 30sec. Take off heat and gradually stir in the wine, followed by the milk. Return to the heat and cook, stirring, until thickened and smooth. Take sauce off heat, stir in mustard, thyme and  seasoning. In a small bowl, combine crumb ingredients with seasoning. Set aside.

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

Spoon one-third of the sauce into base of prepared dish, then top with half the squash pieces in an even layer. Scatter over half the kale. Repeat layering again, topping with the remaining sauce. Scatter over the crumb mixture and cover dish with foil.

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