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Preheat the oven to 200ºC/400F/gas mark 6.
Cut the potatoes into halves or quarters no larger than your thumb.
Cut the squash in half lengthways (no need to peel), use a spoon to scoop out the seeds, then cut into 2cm slices.
In a small bowl mix together the olive oil, miso, harissa and lemon juice.
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.
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.