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Miso roast squash and potatoes with almonds and kale

Miso squash 760x443

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.

1 hr
Miso squash 760x443


  • 500g small potatoes, scrubbed clean
  • 700g Crown Prince, 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
  1. Preheat the oven to 200ºC/400F/gas mark 6. Cut the potatoes into halves or quarters no larger than your thumb.

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

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

  4. 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.

  5. 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.

Additional information


In an airtight container for up to 3 days in fridge.

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