Miso Roast Squash + Potatoes with Almonds and Kale

This recipe saves a lot of work, as squash, potatoes and greens can be cooked together in one tray. The chilli, miso and lemon combo is a great foil for some of the richer seasonal dishes.

Serves 8

500g small potatoes, scrubbed clean
700g butternut or other squash
4 tbsp extra virgin olive oil
3 tbsp white miso
2 tbsp harissa
Juice of 1 lemon
100g kale, de-stemmed and shredded
100g toasted almonds

Preheat the oven to 200C/400F/gas mark 6. Cut the potatoes into halves or quarters no larger than your thumb.

Cut the squash in half lengthways (no need to peel), use a spoon to scoop out the seeds, then cut into 2cm slices.

In a small bowl mix together the olive oil, miso, harissa and lemon juice.

Put the potatoes and squash on to a baking tray with half the harissa mixture. Toss well, using your hands, to make sure everything is coated. Roast for 40-45 minutes until everything is cooked through and browning at the edges. Turn everything once or twice to make sure it browns evenly, and keep a close eye on it as it can burn in a flash.

Add the shredded kale and roast for a final 10 minutes. It should crisp up a little. Transfer to a serving dish and spoon over the remaining dressing and scatter with the toasted almonds.

IMAGE: Ana Cuba

Posted: 06.10.18 1 Comments

Comments

Posted by Martin Stoll at 7:23 on the 19.01.19

I made this the other night and it was delicious! It was quick to prepare and went very well with the vegan nut roast that we served. I was using a fan oven and wasn’t quite sure what temperature to cook it at – you say 200°C, but it didn’t say for what type of oven. I compromised and cooked it at 190°C, which was fine. I will certainly cook this again soon.

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