Roasted Delicata Squash with Harissa Miso



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Roasted Delicata Squash with Harissa Miso

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 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.

  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.

  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.

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


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