Squash and kale gratin
Ingredients
- 1 medium butternut squash
- 200 g (7oz) kale, shredded
- 100 g (3 ½oz) butter, plus extra to grease
- 100 g (3 ½oz) plain flour
- 200 mL (7 fl oz (⅓ pint)) white wine
- 750 mL (1 ¼ pint) milk
- 11/2 tbsp english mustard
- 2-3 thyme sprigs, leaves picked
- 50 g (2oz) fresh white or brown breadcrumbs
- 2 thyme sprigs, leaves picked
- 1/2 tbsp olive oil
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