Miso Harissa Delicata Squash

(recipe from 101cookbooks.com)

1/2 lb. small fingerling potatoes, washed and dried
3/4 lb. delicata squash
1/4 cup olive oil
scant 1/4 cup white miso
scant 1 Tbsp. harissa paste
3 Tbsp. freshly squeezed lemon juice
1 1/2 ounce kale, de-stemmed and finely chopped
4 radishes, very thinly sliced
1 1/2 ounce Marcona almonds, toasted pepitas, or other toasted nuts

Preheat the oven to 400F.  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.

In a small bowl, whisk together the olive oil, miso, and harissa.  Place the potatoes and squash in a large bowl with 1/3 cup 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 to 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.

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.

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

Serves 2 to 4.

(Absolutely amazing!  Make this at once!!)