• Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut each half crosswise into ½-inch-thick half-moons.
• Strip the sage leaves from the stems; coarsely chop the leaves.

In a large bowl, toss together the squash, sage, and allspice and season with salt and pepper.
In a large frying pan over medium-high heat, warm 2 teaspoons oil until hot but not smoking. Add the squash and cook, turning once, until tender and lightly browned, 3 to 4 minutes per side. Transfer the squash to a plate. Do not clean the pan.
While the squash cooks, prepare the garlic, white beans, and lemon.

• Finely chop, press, or grate enough garlic to measure 1 teaspoon.
• Rinse the white beans.
• Juice the lemon.

In the same pan used for the squash, if dry, add 1 teaspoon oil. Warm over medium heat until hot but not smoking. Add the mirepoix, garlic, and bay leaf, season with salt and pepper, and cook, stirring occasionally, until the mirepoix is tender, 4 to 6 minutes. Stir in the tomato paste and cook until starting to darken, about 1 minute. Add the tomatoes and ¾ cup water and bring to a boil, then reduce to a simmer. Add the kale and cook, stirring occasionally, until the kale is tender and the sauce has thickened slightly, 3 to 4 minutes. Stir in the white beans and cook until warmed through, 1 to 2 minutes.
Remove from the heat and discard the bay leaf. Stir in 1 tablespoon lemon juice and as many chile flakes as you like. Season to taste with salt and pepper.
While the white beans cook, prepare the walnuts.

Coarsely chop the walnuts.

Transfer the squash to individual plates and top with the white bean mixture. Garnish with the walnuts and serve.