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Preheat oven to 200c
Cut the squash in half and remove the seeds. You can keep these and roast them for a crunchy topping if desired. Oil, salt and lightly prick the skin a few times on both halves, then roast for 20-25 mins, skin side down. Add the halved head of garlic into the oven to soften. When the squash is soft enough that a knife slides in easily, but not TOO easily, it's done. Check this after 20 mins, remember to prick the side that has more flesh, not the side that contained the seeds.
Make the aioli by blending the roasted garlic, soaked cashew nuts, nooch, salt and lemon juice until smooth and creamy. Set aside.
For the beans, sauté the onion, peppers, celery, chilli and coriander stalks in a little oil until softened. Add the garlic and spices and cook for 2 mins more. Tip in the black beans and their juices, and simmer for 10-15 mins, adding a splash of water if needed to loosen the mix. Season with a squeeze of lime.
For the crispy cavolo nero, toss the leaves in a little oil and salt, then roast for 10-12 mins until crispy.
To serve, place the roasted squash halves on a platter, top with the smoky black beans, crispy cavolo nero, pomegranate seeds, dukkah, mint leaves and a wedge of lime. Drizzle over the creamy garlic aioli.