Miso roast squash and potatoes with kale and almonds


We’re into December! Time for the festive recipes to start. Starting off nice and easy with this gorgeous dish is by Anna Jones, veg cookery maestro. If you can’t get hold of a butternut squash, go with a dark green/grey-skinned squash with the rich orange flesh. You could even try seasonal sweet potato instead.
We want to feature the ultimate festive centrepiece veg-focused recipe soon: we have some ideas but we’d love to hear from our customers with their favourites and we’ll choose a recipe to publish on the delivery note in the week of 14 December.


  • 700g butternut or other squash
  • 500g small potatoes, scrubbed clean
  • 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


  1. Preheat oven to 200C/gas 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 large baking tray with half the harissa mixture. Toss well, using your hands, to make sure everything is coated.
  5. 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. Keep a close eye on it as it can burn in a flash.
  6. Add the shredded kale and roast for a final 10 minutes. It should crisp up a little.
  7. Transfer to a serving dish and spoon over the remaining dressing and scatter with the toasted almonds.