As autumn sets in, the season brings the perfect opportunity to savor culinary delights featuring sweet roasted vegetables, rich earthy greens, and warming desserts. This particular menu highlights a squash and cavolo nero salad complemented by a luscious dark chocolate mousse, fragrant poached quince, and a crispy brown-butter crumb.
The Roast Squash and Cavolo Nero Salad is a flavorful dish that pairs well with a homemade black olive tapenade. To prepare the salad, start by preheating your oven to 220C (200C fan)/425F/gas 7. Peel and cut a medium butternut squash into wedges, then coat them with olive oil, a pinch of dried chili flakes, sea salt, and black pepper. Roast the squash for 30–35 minutes, ensuring they are golden and tender by turning them halfway through. While the squash bakes, blanch about 250g of cavolo nero in salted boiling water for two minutes, then rinse under cold water. Toss these greens with lemon juice and olive oil. For the tapenade, blend black olives, garlic, capers, parsley, olive oil, and red-wine vinegar until finely chopped. Serve the warm squash over the cavolo nero, topped with the tapenade and toasted pumpkin seeds or walnuts for extra crunch. Consider adding feta, shaved pecorino, or thick yogurt for added richness.
The indulgent Dark Chocolate Mousse is a treat that combines beautifully with poached quince and a brown butter crumb. Begin by melting 200g of dark chocolate over a bain-marie, then allow it to cool. Whip three egg whites with sugar until glossy, and in a separate bowl, whip double cream to soft peaks. Mix egg yolks into the cooled chocolate, fold in the whipped cream, and finally, the egg whites, ensuring not to lose air. Chill the mousse for at least four hours. For the poached quince, caramelize honey in a saucepan, then add apple juice, cider vinegar, bay leaf, peppercorns, cinnamon, and lemon. Simmer the quince until tender for about 90 minutes. Cool and dice the quince.
To create the brown butter milk crumb, melt butter until golden brown, then mix with milk powder, flour, sugar, and sea salt until small crumbs form. Bake these crumbs at 180C (160C fan)/350F/gas 4 for 12–15 minutes, stirring midway through. Once cooled, they add a delightful crunch to the dish.
Serve the chocolate mousse and poached quince on a plate, sprinkled with the brown-butter crumbs. Top with a spoonful of crème fraîche for a finishing touch. This combination of flavors and textures offers a sumptuous way to enjoy the comfort that early autumn cuisine can bring.