Sage tempeh with roast squash and cavolo nero

Ingredients

For 1 serving

• Tempeh130 g
• Pumpkin250 g
• Tuscan kale80 g
• Fresh sage4 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: October – January

Method

1. Turn the oven on to 200 °C (fan). Peel the pumpkin, remove the seeds and fibres and cut it into cubes of about 2 cm; cut the tempeh into cubes of the same size; crush the garlic clove.
2. In a baking dish toss the pumpkin and tempeh with the oil, sage leaves, garlic and salt, spreading them in a single layer.
3. Roast at 200 °C for 20 minutes, stirring halfway, until the pumpkin starts to brown.
4. Meanwhile wash the cavolo nero, strip out the tough ribs and tear the leaves by hand; dry them well.
5. Add the cavolo nero to the dish, stir so it picks up the oil and roast for another 8 minutes, until the pumpkin is tender and the cabbage leaves are crisp at the edges.
6. Remove the garlic and finish with a grind of black pepper.