Miso Harissa Delicata Squash

Ingredients

Contains: tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 pound / 8 oz / 230 g small fingerling potatoes, washed and dried
• 3/4 pound / 12 oz / 340 g delicata squash
• 1/4 cup / 60 ml extra virgin olive oil
• scant 1/4 cup / 50 ml white miso
• scant 1 tablespoon harissa paste
• 3 tablespoons freshly squeezed lemon juice
• 1 1/2 ounce / 45 g kale, de-stemmed and finely chopped
• 4 radishes, very thinly sliced
• 1 1/2 ounces / 45g Marcona almonds, toasted pepitas, or other toasted nuts

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Toast the nuts in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until fragrant. Let cool, then chop coarsely.

2. Whisk the white miso, harissa and lemon juice in a bowl until smooth, then whisk in the olive oil. Keep about a third of this dressing aside for the kale and the rest for the vegetables.

3. Halve the fingerling potatoes lengthwise and cut the delicata squash in half lengthwise. Scoop out the seeds and slice the squash into 1/2-inch (1 cm) half-moons.

4. Toss the potatoes and squash with the larger portion of dressing and spread them on a baking sheet in a single layer, cut sides down where possible.

5. Roast for 25 minutes, until the potatoes are tender and the squash is caramelized at the edges.

6. Meanwhile, put the chopped kale in a bowl with the reserved dressing and massage it with your hands for about 1 minute until softened.

7. Arrange the kale on a serving platter, top with the roasted vegetables, sliced radishes and chopped nuts, then spoon any dressing left in the pan over the top.