This is a great side and the mustard goes really well with the squash and kale. Add a bit of honey or maple syrup for indulgence.
1 glug of olive oil
1 small butternut squash or crown prince squash, cut into small chunks
1 bunch of kale, thick stems removed and leaves torn into bite-size pieces
1 cup of vegetable stock
1-2 tablespoons of whole-grain mustard
Plenty of black pepper and seasoning
2-3 bay leaves
1/2 teaspoon of honey or maple syrup
Pre-heat oven to 180 degrees C. Toss the squash in the olive oil and roast, until beginning to soften - about 10 minutes.
Add the squash to a pan with the kale, stock, mustard, salt and pepper, bay leaves, honey or maple syrup (optional) and cook, stirring occationally, for another 10 minutes until the juices form the stock have been soaked up and the kale is tender.