Miso roast squash with potato, almonds and kale

This super seasonal recipe by Anna Jones can be whacked in the oven, comes together in just an hour, and is a wonderful array of complimentary flavours.

Ingredients:
 
·      500g small potatoes, scrubbed clean
·      700g 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

Method:

1.    Preheat the oven to 200ºC/400F/gas mark 6. Cut the potatoes into halves or quarters no larger than your thumb.
2.    Cut the squash in half lengthways (no need to peel), use a spoon to scoop out the seeds, then cut into 2cm slices.
3.    In a small bowl mix together the olive oil, miso, harissa and lemon juice.
4.    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.
5.    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.