As autumn unfolds, it brings with it the perfect opportunity to indulge in dishes that highlight the season’s bounty of sweet roasted vegetables, earthy greens, and warming desserts. A delightful menu to savor during this time includes a filling squash and cavolo nero salad paired with a decadent dark chocolate mousse, fragrant poached quince, and a crunchy brown-butter crumb.
The Roast Squash and Cavolo Nero Salad with Black Olive Tapenade is a dish that combines vibrant flavors and textures. Start by preparing the salad with a medium butternut squash, peeled, deseeded, and sliced into wedges. Toss the squash with olive oil, a pinch of dried chili flakes, and season with sea salt and black pepper. Roast the squash at 220°C (200°C fan)/425°F/gas 7 for about 30–35 minutes until golden and tender. Meanwhile, prepare the cavolo nero by removing the tough stalks, tearing the leaves into pieces, blanching them in salted boiling water, and tossing with lemon juice and olive oil. For the tapenade, finely chop black olives, garlic, capers, and parsley, then mix with olive oil and red-wine vinegar. Serve the warm roasted squash over the cavolo nero, topped with the olive tapenade and a sprinkle of toasted pumpkin seeds or walnuts.
For the dessert, a Dark Chocolate Mousse with Poached Quince and Brown Butter Crumb offers a rich and sophisticated finish. Melt 200g of dark chocolate gently over a bain-marie, then blend with beaten egg yolks. Fold in whipped cream and whisked egg whites, and chill the mousse for at least four hours. Poaching the quince involves caramelizing honey, then simmering it with apple juice, cider vinegar, bay leaf, peppercorns, cinnamon, and lemon. Let the peeled and quartered quince cook gently in this aromatic mixture for about 90 minutes. Once tender, cool the quince in the liquid before dicing. To create the crumb, brown 60g of butter, mix with milk powder, flour, sugar, and salt, and bake until golden. Serve the mousse with the diced quince and scatter the crumb on top.
This menu not only celebrates the flavors of the season but also provides a comforting and elegant dining experience. The combination of roasted squash and cavolo nero with the savory tapenade sets a hearty tone, while the dark chocolate mousse accompanied by poached quince and crumb offers a sweet conclusion. Whether served warm or at room temperature, these dishes are sure to impress and provide a memorable meal during the autumn months.