Miso roast squash and 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.
- Duration
- 1 hr
- Serves
- 8
Ingredients
- 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
Preheat the oven to 200ºC/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.
Additional information
Storage
- Store
- In an airtight container for up to 3 days in fridge.
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