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Preheat oven to 200c (180 fan)
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Spread squash over baking tray, drizzle over 3 tbsp oil, season and toss. Roast for 40 minutes until soft and caramelised.
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Blitz half in a blender and puree. Set both aside.
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Heat 1 tbsp of oil and knob of butter in large pan, fry the whole sage leaves for 30 seconds each side. remove from pan and set aside.
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Now to same pan add the onion and garlic with a pinch of salt and cook gently for 6-8 minutes till soft but no colour.
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Increase heat to medium and add the wine, let in reduce till only a tbsp of liquid.
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Add the jar of beans and all the liquid, with the chopped sage and nutmeg. Cook out and reduce for few minutes.
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Add the puree and shredded kale, stir through and cook for 3-5 minutes. Check seasoning.
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Add the chunks of roasted sqaush, mix through gently, with nutritional yeast (if using)Top with the crispy sage, toasted nuts and seeds ( if using) and grate over the cheese.
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Drizzle with oil and freshly milled black pepper and your ready to dive in.
