Pumpkin and Beetroot Bake

Ingredient: knob of butter and olive oil (to saute)
Ingredient: pumpkin flesh, diced
Quantity: 500
Measurement: g
Ingredient: beetroot, diced
Quantity: 500
Measurement: g
Ingredient: leek, washed cut into large rounds
Quantity: 1
Ingredient: honey
Quantity: 1
Measurement: Tbsp
Ingredient: shredded kale, silver beet or chard
Quantity: 100
Measurement: g
Ingredient: stale bread croutons
Ingredient: grated cheese
Ingredient: black pepper
Put olive oil and butter in pan. Saute pumpkin and beetroot for about 10 minutes.
Once vegetables are softening, add leek and honey. Stir well and leave for 5 minutes before adding shredded kale. Stir through well and continue to cook for another 10 minutes.
Transfer vegetables to an oven proof dish. Put croutons, cheese and black pepper in used pan to soak up all the juices. Sprinkle these on top of the vegetables in the dish.
Cook for no more than 10 minutes to crisp up the topping.