As the crisp air of early autumn sets in, it’s the ideal time to indulge in culinary creations that feature sweet roasted vegetables, earthy greens, and comforting desserts. This seasonally inspired menu brings together a satisfying squash and cavolo nero salad, complemented by a decadent dark chocolate mousse, aromatic poached quince, and a crunchy brown-butter crumb.
The Roast Squash and Cavolo Nero Salad with Black Olive Tapenade is a delightful starter. Begin by peeling and cutting a medium butternut squash into wedges. Toss the squash with olive oil, a pinch of dried chilli flakes, sea salt, and black pepper, then roast in a 220°C (200°C fan)/425°F/gas 7 oven for 30 to 35 minutes until golden and tender. As the squash roasts, remove the tough stalks from about 250g of cavolo nero, blanch the leaves briefly, and toss them with lemon juice and olive oil. A tapenade made from 100g of pitted black olives, garlic, capers, parsley, olive oil, and red-wine vinegar adds a savory note. Arrange the salad by placing the cavolo nero on a plate, topping with the warm squash, and finishing with the tapenade and toasted pumpkin seeds or walnuts.
For those with a sweet tooth, the Dark Chocolate Mousse with Poached Quince and Brown Butter Crumb offers a rich end to the meal. Melt 200g of dark chocolate and combine it with whipped egg whites, sugar, and lightly whipped double cream. After folding in the ingredients, refrigerate the mousse for at least four hours. The poached quince is prepared by simmering peeled, quartered quince in a mixture of honey, apple juice, cider vinegar, and spices until tender. Once cool, the quince is diced and served alongside the mousse. A brown butter crumb, made from butter, milk powder, flour, sugar, and salt, is baked until golden and sprinkled over the dessert for a satisfying crunch.
Both dishes can be served warm or at room temperature, with the salad benefiting from optional additions like feta, shaved pecorino, or thick yogurt for added richness. Meanwhile, the chocolate mousse is beautifully complemented by a dollop of crème fraîche. These recipes capture the essence of autumn, combining seasonal ingredients and flavors for a dining experience that is as warming as it is memorable.