Butternut Squash and Kale Colcannon Bake
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Ingredients
- 400 g butternut squash, peeled and cubed
- 500 g floury potatoes, peeled and chopped
- 150 g kale, chopped
- 2 tbsp nutritional yeast
- 3 tbsp olive oil
- 40 g fine dried breadcrumbs
Nutrition (per serving)
- Calories
- 294 kcal
- Protein
- 7.4 g
- Carbohydrate
- 38.7 g
- of which sugars
- 4.5 g
- Fat
- 11.3 g
- of which saturates
- 1.7 g
- Fibre
- 7.2 g
- Salt
- 0.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Boil the potatoes and butternut squash together for 15-18 minutes until tender, then drain.
- 2
Mash with 2 tablespoons of the olive oil and the nutritional yeast until smooth.
- 3
Cook the kale in boiling water for 3 minutes, drain well and stir through the mash.
- 4
Spread into a baking dish, scatter over the breadcrumbs and drizzle with the remaining olive oil.
- 5
Bake for 20-25 minutes until golden on top.
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