from Super Natural Everyday

1 delicata squash
1/4 cup olive oil
1/4 cup white miso
1 tbs red Thai curry paste
8 ounces tofu (cut in to small cubes)
4 medium new potatoes, unpeeled, cut into chunks
2 tbs lemon juice
1.5 cups chopped kale
1/3 cup toasted pepitas
2/3 cup chopped cilantro

Heat oven to 400. Cut squash in half lengthwise, clear out the seeds, and cut into 1/2 inch thick half-moons. In a medium bowl, whish together olive oil, miso, and curry paste. Combine tofu, potatoes, and squash in a large bowl with 1/3 cup of the miso-curry mixture. Use your hands to toss well then turn the vegetables out onto a rimmed baking sheet in a single layer. Roast for 25-30 minutes, until everything is tender and browned. Toss once or twice along the way, keep a close watch. While the vegetables are roasting, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated. Toss the roasted vegetables gently with the kale, pepitas, and cilantro. Serve.