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Welfare Week | Miso Roast Squash & Potatoes with Almonds and Kale Recipe

Today we are sharing a super scrummy vegan recipe from Anna Jones. Anna Jones is known for focusing on vegetables and vegetarian cookery. Read on to find out how to make an amazing miso roast squash + potatoes with almonds and kale.

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.

Serves 8


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


Step 1 Preheat the oven to 200C/400F/gas mark 6. Cut the potatoes into halves or quarters no larger than your thumb.

Step 2 Cut the squash in half lengthways (no need to peel), use a spoon to scoop out the seeds, then cut into 2cm slices.

Step 3 In a small bowl mix together the olive oil, miso, harissa and lemon juice.

Step 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.

Step 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.

Step 6 Enjoy!

Tag @leedsartsunion in all your Welfare Week activities! Check out the What's On calendar for even more events here:


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