Miso roast squash and potatoes with almonds and kale Context – Recipes – Anna Jones
This recipe saves a lot of work, as squash, potatoes and greens can be cooked together in one tray. The chilli, miso and lemon combo is a great foil for some of the richer seasonal dishes.
Ingredients
- 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
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