I served this with slow roasted duck, that had been stuffed with peeled cored eating apples, seasoned with chopped sage, lemon and garlic.  The quantities are variable – this served four generously.

½ butternut squash, peeled and cut into large cubes (2 cm side)

6 carrots, scraped

200g kale, thickest stems removed, finely chopped

Black pepper

Olive oil

Drizzle balsamic vinegar (optional)

Pine nuts – about a level tablespoon

I seasoned the squash and carrot with black pepper and roasted them (no oil) on non-stick liner on a flat tray when I had turned the fan oven up to 180 degrees C to start crisping the duck skin.  I took them out when they were tender, and the edges of the squash had begun to caramelise, (about 30 minutes).

In the oven space created I put a small metal dish with the pine nuts to toast, takes about 10 minutes.  If I try to do this on the hob I almost always burn them, the timing is not so critical in the oven.

I cut the carrots to a similar size to the squash and placed them both in a large microwave proof bowl, drizzled just enough olive oil to coat them. 10 minutes before serving time I added the washed kale, a spoonful of water, put a plastic plate over the bowl as a lid, and microwaved for 3 minutes on high.  (Worth checking the kale after 2 minutes to see how much time it needs).

I drained the lot in a colander, then tipped back into microwave bowl, then into serving dish so roasted vegetables on top.  Gave them a slight stir into the kale, a drizzle of vinegar and scattered the dish with pine nuts. Put into warming oven ready to serve.