Cooking with Lisa

By Lisa Viger Gotte

Maple Roasted Delicata Squash Salad

Delicata squash is a small, oblong winter squash with pale-yellow skin and green stripes. Its sweet, nutty flavor is similar to sweet potato or corn, and its thin skin becomes tender when roasted, so no peeling is needed. It’s typically in season from late summer through early winter.

Delicata squash is perfectly roasted with a touch of maple syrup until caramelized and golden. Serve it on a bed of peppery arugula tossed with toasted pecans, tart dried cranberries, and red onion slivers. Add a simple maple-mustard vinaigrette and this cozy fall salad is as beautiful as it is delicious—perfect for a holiday, a light autumn lunch, or a delicious side at dinner.

Ingredients:

For the salad:

1 medium delicata squash, halved, seeded, and sliced into half moons

1 tablespoon olive oil

1 tablespoon pure maple syrup

Salt and black pepper, to taste

4 cups arugula (or mixed greens)

1/3 cup dried cranberries (and/or fresh pomegranate seeds)

1/3 cup toasted pecans (or walnuts)

1/4 small red onion, thinly sliced

For the dressing:

2 tablespoons olive oil

1 tablespoon apple cider vinegar

2 tablespoons maple syrup

1 teaspoon Dijon mustard

Pinch of salt and pepper

Instructions

Roast the squash: Preheat oven to 400°F (200°C). Toss the delicata squash slices with olive oil, maple syrup, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20–25 minutes, flipping halfway, until tender and golden brown.

Make the dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper until smooth and emulsified.

Assemble the salad:In a large bowl or serving platter, layer the arugula, roasted squash, cranberries, red onion, and pecans. Drizzle with the maple vinaigrette and toss gently just before serving.

Can’t find delicata? Try these substitutes:

Butternut squash (peeled and sliced) is sweet and creamy.

Acorn squash (roasted in wedges) is mild and earthy.

Kabocha squash has a rich, dense, and deeply flavorful.

These swaps will still give you that cozy, roasted fall flavor: adjust cook

times slightly for thicker-skinned varieties.

Kale and White Bean Stew

This rustic stew is warming, nourishing, and full of flavor. Tender white beans simmer with garlic, onion, and tomatoes, then get a nutritional boost from fresh kale and a splash of lemon. It’s easy to make, is comforting, and loaded with fiber, plant-based protein, and cozy vibes. Serve it with crusty bread or vegan cornbread for the perfect one-bowl meal.

Kale brings the greens: it’s loaded with vitamins A, C, and K, plus calcium and powerful phytonutrients that support inflammation reduction and immune function.

Ingredients:

1 tablespoon olive oil

1 small yellow onion, diced

3 cloves garlic, minced

2 medium carrots, sliced

2 celery stalks, sliced

1/2 teaspoon dried thyme

1/2 teaspoon smoked paprika (optional for depth)

1/4 teaspoon red pepper flakes (optional, for some heat)

1 (14 oz) can diced tomatoes with juice

3 cups vegetable broth

2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed

1 small bunch kale, stems removed and leaves chopped

1 tablespoon of lemon juice (plus zest, optional)

Salt and pepper, to taste

Instructions

Sauté the base veggies: In a large soup pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes, until softened.

Stir in the garlic, thyme, smoked paprika, and red pepper flakes. Cook for another minute until fragrant.

Add the diced tomatoes (with juice), broth, and white beans. Bring to a simmer and cook uncovered for 10–15 minutes allowing the flavors to meld and the stew to thicken slightly.

Stir in the chopped kale and cook for another 5–7 minutes until the kale wilts and becomes tender.

Add lemon juice and season with salt and pepper to taste. For extra brightness, add a bit of lemon zest before serving.

Serve warm, topped with fresh parsley or a drizzle of olive oil if desired. Pair with crusty bread, garlic toast, or vegan cornbread.

Why pair beans and kale? Because together, they create a nutritional powerhouse that supports energy, immunity, and longevity.

Beans are rich in plant-based protein, complex carbs, and fiber—great for digestion, heart health, and sustained energy. They’re also packed with iron, folate, magnesium, and antioxidants.

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