As autumn ushers in its cool embrace, it brings with it the perfect opportunity to savor the season’s bounty in the form of delectable dishes featuring roasted vegetables, earthy greens, and comforting desserts. At the heart of this seasonal menu is a robust squash and cavolo nero salad, complemented by a rich dark chocolate mousse, fragrant poached quince, and a crisp brown-butter crumb.
To create the Roast Squash and Cavolo Nero Salad with Black Olive Tapenade, begin by preparing a medium butternut squash. Peel, deseed, and cut it into wedges, then toss with olive oil, a pinch of dried chili flakes, sea salt, and black pepper. Arrange the squash on a roasting tray and roast at 220C (200C fan)/425F/gas 7 for 30 to 35 minutes, turning halfway through until golden and tender. As the squash roasts, remove the tough stalks from the cavolo nero, tear the leaves, and blanch them in salted boiling water. Toss the leaves with lemon juice and a little olive oil before arranging them on a serving plate with the warm squash, topping with a tapenade made from finely chopped black olives, garlic, capers, parsley, olive oil, and red-wine vinegar. For added texture, sprinkle toasted pumpkin seeds or walnuts on top.
The Dark Chocolate Mousse with Poached Quince and Brown Butter Crumb is a rich and indulgent dessert that is sure to please. Start by melting 200g of dark chocolate over a bain-marie. Once smooth, allow it to cool slightly while you whip egg whites to soft peaks, gradually adding sugar until glossy. In a separate bowl, whip double cream to soft peaks, then mix egg yolks with the melted chocolate before folding in the whipped cream and egg whites. Chill the mousse for at least four hours. For the poached quince, caramelize honey in a saucepan, adding apple juice, cider vinegar, bay leaf, peppercorns, cinnamon, and lemon. Simmer with peeled and quartered quince until tender, then cool in the poaching liquid before dicing.
Create the brown butter milk crumb by melting butter until it turns golden and nutty. Mix with milk powder, flour, sugar, and salt to form small crumbs, then bake at 180C (160C fan)/350F/gas 4 until golden. Allow it to cool before serving. To plate, place a generous scoop of chilled chocolate mousse alongside diced poached quince, scattering the crumb over the plate. Finish with a dollop of crème fraîche for a delightful finish.