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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
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:
1. Preheat the oven to 400F / 200C degrees.
2. If the potatoes aren't tiny, slice them into pieces no larger than your thumb.
3. Cut the delicata squash in half length-wise, and use a spoon to
4. clear out all the seeds.
5. Cut into 1/2-inch wide half-moons.
6. You can leave the peel on these squash.
7. In a small bowl whisk together olive oil, miso, harissa.
8. Place the potatoes and squash in a large bowl with 1/3 cup / 80 ml of the miso-harissa oil.
9. Use your hands to toss well, then turn everything out onto a baking sheet.
10. Bake until everything is baked through and browned, about 25-30 minutes.
11. Toss once or twice along the way after things start to brown a bit. Keep an eye on things though, you can go from browned to burned in a flash.
12. In the meantime, whisk the lemon juice into the remaining miso-harissa oil.
13. Taste, it should be intensely flavorful, but if yours is too spicy or salty, you can dilute it with a bit more olive oil or lemon juice.
14. Stir the kale into the leftover dressing and set aside.
15. Place the warm roasted vegetables in a bowl and toss with the kale mixture, radishes, and almonds.
16. Serves 2 to 4.
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