As autumn sets in, it’s the ideal season to indulge in culinary creations featuring sweet roasted vegetables, earthy greens, and comforting desserts. Highlighting this festive menu is a robust salad made with squash and cavolo nero, complemented by a rich dark chocolate mousse with fragrant poached quince and a crispy brown-butter crumb.
The Roast Squash and Cavolo Nero Salad begins with prepping a medium butternut squash, peeled and sectioned into wedges. Toss these with olive oil, a pinch of dried chilli flakes, sea salt, and black pepper before arranging them on a roasting tray. Roast the squash at 220C (200C fan)/425F/gas 7 for about 30–35 minutes until they are tender and golden. Meanwhile, prepare the cavolo nero by removing the tough stalks, tearing the leaves, and blanching them in salted boiling water. After a quick rinse under cold water, squeeze out excess water and toss with lemon juice and a bit of olive oil. For the tapenade, chop black olives, garlic, capers, and parsley, then mix with extra-virgin olive oil and red-wine vinegar. Serve the roasted squash on a bed of cavolo nero, topped with the tapenade and sprinkled with toasted pumpkin seeds or walnuts.
Turning to dessert, the Dark Chocolate Mousse with Poached Quince is a delectable treat requiring a bit of preparation. Begin by melting 200g of dark chocolate over a bain-marie. While it cools slightly, whisk egg whites with sugar until glossy, and in another bowl, whip double cream to soft peaks. Combine egg yolks with the melted chocolate, then fold in the cream and egg whites carefully. 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 peeled and quartered quince until tender, then cool in the poaching liquid before cubing.
The brown butter milk crumb adds a delightful texture to the dessert. Begin by browning butter in a saucepan until golden and aromatic. Mix milk powder, flour, sugar, and a pinch of sea salt in a bowl, then incorporate the brown butter to form crumbs. Spread the mixture on a baking tray and bake at 180C (160C fan)/350F/gas 4 until golden. Serve by placing a spoonful of the chilled mousse on each plate, arranging diced poached quince beside it, and scattering the crumb over the top. Finish with a dollop of crème fraîche.
This seasonal menu, rich with flavors and textures, offers a perfect way to enjoy the bounty of early autumn, showcasing the harmonious blend of sweet, savory, and nutty elements in every dish.