Recipe by Anna Jones
This recipe saves a lot of work, as squash, potatoes and greens can be cooked together in one tray. The chili, miso and lemon combo is a great foil for some of the richer seasonal dishes.
Serves 8
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 200C/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.