Miso Harissa Squash and Kale
(adapted from 101cookbooks)
1 acorn squash, seeds removed and reserved
3 TB extra virgin olive oil
3 TB white miso
1 TB harissa paste
3 TB freshly squeezed lemon juice
1 bunch kale, de-stemmed and finely chopped
Instructions1. Preheat the oven to 400*. Cut the squash into small arc-like chunks.
2. Whisk together olive oil, miso, and harissa. Toss squash in this sauce (reserve a bit, though), and cook on baking sheet about 25-30 minutes, stirring a few times during the process.
3. 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.
4. Toss the squash seeds in a bit of oil and salt (or more of the harissa oil) and toast them separately (I'd use the toaster oven). This will only take a few minutes.
5. When everything's done, place the warm roasted squash in a bowl and toss with the kale mixture and seeds. Serves about 4.