1 small kabocha squash (about 2 pounds)
6 ounces plain tempeh, cut in 1-inch cubes
1 tablespoon canola oil
1 teaspoon cinnamon
Salt
Pepper
1 large fennel bulb, cored and cut into 8 wedges
2 ounces soft goat cheese

1 small kabocha squash (about 2 pounds) 6 ounces plain tempeh, cut in 1-inch cubes 1 tablespoon canola oil 1 teaspoon cinnamon 1 large fennel bulb, cored and cut into 8 wedges 2 ounces soft goat cheese

Heat oven to 400° and line a large sheet pan with parchment paper.
Halve squash, remove and discard seeds. (The skin is edible, but if you don’t like it, use a vegetable peeler to remove it.) Remove woody stem, then cut squash into rough 2-inch cubes.
In a bowl, toss squash, tempeh, sage, oil, cinnamon, and salt and pepper.
Place squash and tempeh on sheet pan. Add fennel and arrange all ingredients an even layer. Roast 35 to 40 minutes, until squash is soft, and tempeh and fennel are starting to brown. Top with goat cheese.
Cool leftovers completely before storing in an airtight container in the fridge.