Bold and Vibrant Roasted Delicata Squash with Harissa Miso Dressing

Acknowledging the Culinary Inspiration

Credit for this enticing recipe goes to my friend Molly Watson, whose inventive miso-harissa slather for roasted delicata squash sparked my culinary curiosity. Taking cues from her creation, I embarked on crafting a roasted delicata squash platter, featuring its distinct scalloped cross-cuts alongside small potatoes, chopped kale, radishes, Marcona almonds, and of course, the bold miso-harissa dressing. The result? A symphony of flavors that exceeded expectations.

Effortless Preparation and Visual Appeal

With no need to peel delicata squash, the preparation process becomes a breeze, allowing the vibrant yellow slices, pink-skinned radishes, and verdant kale to shine on the winter table. The combination of textures and colors not only delights the eyes but also promises a palate-pleasing experience.

Endless Variations to Explore

The beauty of this recipe lies in its versatility. Depending on seasonal availability or personal preferences, one can experiment endlessly. For instance, incorporating pickled red onions, peanuts, and salad greens can create a delightful sweet and salty twist. Alternatively, channeling creativity by mixing acorn squash with red potatoes and a concoction of miso, pickapeppa sauce, sriracha, and black olive paste can yield surprisingly delightful results, as attested by the adventurous Kate. And for those unable to find delicata squash, fear not! Esther's experience substituting with sweet potato showcases the adaptability of this dish.

Exploring Beyond Delicata

For those encountering difficulty in sourcing delicata squash, fear not! The versatility of this recipe extends beyond a specific squash variety. Other winter squash or even sweet potatoes can seamlessly substitute, offering an equally delightful culinary journey.

In conclusion, the roasted delicata squash with harissa miso dressing embodies both simplicity and sophistication, making it a must-try for anyone seeking a flavorful and visually stunning addition to their winter table.

Bold and Vibrant Roasted Delicata Squash with Harissa Miso Dressing

Ingredients

• 230 g small fingerling potatoes, washed and dried (about 1/2 pound or 8 oz)
• 340 g delicata squash, seeds removed and sliced into 1/2-inch wide half-moons (about 3/4 pound or 12 oz)
• 60 ml extra virgin olive oil (1/4 cup)
• Scant 50 ml white miso (slightly less than 1/4 cup)
• Scant 1 tablespoon harissa paste
• 3 tablespoons freshly squeezed lemon juice
• 45 g kale, de-stemmed and finely chopped (about 1 1/2 ounces)
• 4 radishes, very thinly sliced
• 45 g Marcona almonds, toasted pepitas, or other toasted nuts (about 1 1/2 ounces)

Instructions

1. Preheat the oven to 400°F (200°C). If the potatoes are not small, slice them into pieces no larger than your thumb. Slice the delicata squash in half lengthwise, and scoop out the seeds. Then cut into 1/2-inch wide half-moons. Leave the peel on the squash.
2. In a small bowl, whisk together olive oil, miso, and harissa paste. Place the potatoes and squash in a large bowl, add 80 ml (1/3 cup) of the miso-harissa oil, and toss well using your hands. Transfer everything onto a baking sheet. Bake until everything is baked through and browned, about 25-30 minutes, tossing once or twice during baking.
3. While the vegetables are roasting, whisk the lemon juice into the remaining miso-harissa oil. Adjust seasoning to taste, adding more olive oil or lemon juice if needed to balance the flavors. Stir the chopped kale into the dressing and set aside.
4. Once the roasted vegetables are done, transfer them to a serving bowl. Add the kale mixture, sliced radishes, and toasted almonds. Toss everything together to combine.

Notes

• This recipe serves 2 to 4 people.
• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes