1/2 pound small fingerling potatoes, washed and dried 3/4 pound delicata squash 1/4 cup extra virgin olive oil scant 1/4 cup white miso scant 1 tablespoon harissa paste 3 tablespoons freshly squeezed lemon juice 1 1/2 ounce kale or rapini, de-stemmed and finely chopped 4 radishes, very thinly sliced 1 1/2 ounces Marcona almonds, toasted pepitas, or other toasted nuts
Preheat the oven to 400F / 200C 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.
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.
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.
2 delicata squash (halved lengthwise, seeds removed, cut into 1/2-inch slices) 2 Tbsp coconut oil (melted) 1 pinch sea salt DRESSING 3 Tbsp tahini 1/2 lemon, juiced (1/2 lemon yields ~1 Tbsp or 15 ml) 1 Tbsp maple syrup TOPPINGS 1/4 cup pomegranate arils 1/4 cup dry roasted hazelnuts (loosely chopped) 1/4 cup fresh parsley (chopped)
Preheat oven to 400 degrees F (204 degrees C). Add sliced squash to a bare baking sheet (1 large or 2 small, depending on size of squash // as original recipe is written // use fewer or more baking sheets, as needed, if altering batch size) and toss with oil and sea salt. Then arrange in a single layer. Bake for 20-25 minutes, flipping once at the halfway point to ensure even baking. You’ll know it's done when fork tender, golden brown, and slightly caramelized (see photo). While squash is baking, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl. Whisk to combine, then add hot water 1 Tbsp at a time and whisk until pourable. Taste and adjust seasonings as needed. To serve, arrange baked squash on a serving dish and top with dressing, pomegranates, hazelnuts, and parsley. Best when enjoyed immediately.