Creamy winter caesar with garlicky croutons recipe

Heat the oven to 220C/200C fan/gas 7. Place the butternut squash on one side of a large, flat baking tray and the kale on the other side (or use 2 separate trays). Massage 1 tsp oil into the kale and drizzle 1 tbsp oil over the squash. Season everything with salt. Roast for 5 mins then remove the kale from the tray and place in a bowl – by this point some of the kale will be really crispy and the rest will have steamed a little. Continue roasting the squash for 15 mins.