Roasted Delicata Squash with Harissa Miso

Name: Roasted Delicata Squash with Harissa Miso
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

www.101cookbooks.com

Your recipes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Author : Heidi Swanson

delicata squash roasted

Roasted Delicata Squash with Harissa Miso

Ingredients

Remove All · Remove Spices · Remove Staples

1/2 pound / 8 oz / 230 g small fingerling potatoes, washed and dried3/4 pound / 12 oz / 340 g delicata squash1/4 cup / 60 ml extra virgin olive oilscant 1/4 cup / 50 ml white misoscant 1 tablespoon harissa paste3 tablespoons freshly squeezed lemon juice1 1/2 ounce / 45 g kale, de-stemmed and finely chopped4 radishes, very thinly sliced1 1/2 ounces / 45 grams Marcona almonds, toasted pepitas, or other toasted nuts

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 400°F / 200°C degrees. If the potatoes aren't tiny, slice them into pieces no larger than your thumb. Cut the delicata squash in half length-wise, and use a spoon to clear out all the seeds. Cut into 1/2-inch wide half-moons. You can leave the peel on these squash.

Step 2

In a small bowl whisk together olive oil, miso, harissa. Place the potatoes and squash in a large bowl with 1/3 cup / 80 ml of the miso-harissa oil. Use your hands to toss well, then turn everything out onto a baking sheet. Bake until everything is baked through and browned, about 25-30 minutes. 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.

Step 3

In the meantime, whisk the lemon juice into the remaining miso-harissa oil. 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. Stir the kale into the leftover dressing and set aside.

Step 4

Place the warm roasted vegetables in a bowl and toss with the kale mixture, radishes, and almonds.