Kale Loaf with Feta & Roasted Squash

10 minutes prep, 1 hour, 10 minutes cook

Serves 4

Ingredients

350g diced butternut squash

1 tbsp olive or rapeseed oil

100g kale, stalks removed

20g salted butter, softened

30g fresh breadcrumbs

6 free-range eggs

200ml milk

1 tbsp chopped dill fronds

100g feta, crumbled

Green salad, to serve

Method

Heat the oven to 200°C/Fan 180°C/Gas 6. Put the squash on a baking tray and drizzle with the oil. Toss gently to coat, and season with salt and pepper

Roast for 25-30 minutes, or until cooked through and beginning to char at the edges Remove from the oven and set aside to cool. Reduce the oven temperature to 160°C/Fan 140°C/Gas 3

Meanwhile, bring a pan of water to the boil. Add the kale and cook for 1-2 minutes, or until still bright green but starting to soften Drain in a colander and run under cold water until cool, then squeeze in a clean tea towel to remove excess moisture.

Grease a 2lb non-stick loaf tin with the butter Add the breadcrumbs and shake gently to coat the bottom and sides of the tin, then tip out any excess crumbs.

In a large mixing bowl, whisk together the eggs and milk until light and bubbly Fold in the squash, kale, dill and feta, then season with salt and pepper. Pour the mixture into the tin and bake in the middle of the oven for 45 minutes, or until the filling is just set and golden on top (the middle should spring back to the touch).

Remove from the oven and leave to cool in the tin for 10-15 minutes, then turn out to cool completely. Best served at room temperature with a green salad