Polenta with roasted squash & hazelnut green sauce

Preheat the oven to 200ºC, gas mark 6. Tear the cavolo nero leaves into bitesized pieces. Cut the squash or pumpkin into wedges, season and drizzle with 2 tbsp oil. Roast for 40-45 minutes until tender, addding the cavolo nero and ½ tbsp oil for the last 5-10 minutes. (Turn the squash over at the same time.)

Meanwhile, roughly chop the parsley, then add the hazelnuts and lemon zest to the chopping board and chop everything finely. Put in a bowl, then add the lemon juice and the remaining 3 tbsp oil. Season and set aside.

When the roast squash has 10 minutes left, put 1.4 litres water in a large pan, season, then bring to a rolling boil. Whisk in the polenta, reduce the heat to medium-low and cook for 5-8 minutes until smooth and creamy, adding a little water if it’s too thick. Add 150g feta and the butter; stir through until smooth. Season if needed. Divide between bowls, topping with the squash and kale. Spoon over the sauce and scatter with the remaining feta.