Photo: Lars Blankers
Miso Harissa Delicata Squash
9 ingredients
10 min + 30 min
openrecipes
I used my friend Molly Watson's recipe as a jumping off point here, and ended up with a roasted squash salad of sorts. It uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds - and a bold miso harissa dressing.
Estimated Nutrition (whole recipe, rough)
340
Calories
8g
Protein
15g
Fat
47g
Carbs
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Miso | 1 tbsp (18g) | 34 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Pumpkin | not in our table | 0 |
| Harissa | not in our table | 0 |
| Pepita | not in our table | 0 |
| Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound / 8 oz / 230 g small fingerling potatoes, washed and dried
- 3/4 pound / 12 oz / 340 g delicata squash
- 1/4 cup / 60 ml extra virgin olive oil
- scant 1/4 cup / 50 ml white miso
- scant 1 tablespoon harissa paste
- 3 tablespoons freshly squeezed lemon juice
- 1 1/2 ounce / 45 g kale, de-stemmed and finely chopped
- 4 radishes, very thinly sliced
- 1 1/2 ounces / 45g Marcona almonds, toasted pepitas, or other toasted nuts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes