As the early days of autumn unfold, it presents the ideal opportunity to indulge in dishes that feature roasted vegetables, hearty greens, and comforting desserts. This curated menu combines a robust salad of squash and cavolo nero with a rich, dark chocolate mousse, complemented by fragrant poached quince and a crunchy brown-butter crumb.
Start with the Roast Squash and Cavolo Nero Salad accompanied by a Black Olive Tapenade. Begin by preheating your oven to 220C (200C for fan ovens) or 425F, gas mark 7. Prepare a medium-sized butternut squash by peeling, deseeding, and cutting it into wedges. Toss the squash with olive oil, a pinch of dried chili flakes, sea salt, and black pepper, then arrange in a single layer on a roasting tray. Roast for 30 to 35 minutes, turning halfway, until the squash is tender and golden. Meanwhile, remove the tough stalks from the cavolo nero and tear the leaves into large pieces. Blanch these in salted boiling water for two minutes, then drain and rinse under cold water. Squeeze out any excess water and toss the leaves with lemon juice and a bit of olive oil. For the tapenade, finely chop black olives, a small garlic clove, capers, and flat-leaf parsley, or briefly pulse them in a food processor. Mix with extra-virgin olive oil and red-wine vinegar, seasoning with black pepper. Place the cavolo nero on a serving dish, top with the warm squash, and add the tapenade, finishing with toasted pumpkin seeds or walnuts. The salad can be served warm or at room temperature, with optional additions like feta, shaved pecorino, or thick yogurt for extra richness.
For dessert, the Dark Chocolate Mousse with Poached Quince and Brown Butter Crumb is a luxurious treat. Start by melting 200g of dark chocolate with about 70% cocoa content over a bain-marie. Allow it to cool slightly while you whisk three egg whites to soft peaks. Gradually add 40g of caster sugar, continuing to whisk until glossy. In another bowl, whip 300ml of double cream to soft peaks. Beat the egg yolks and blend them into the melted chocolate. Gently fold in the whipped cream, followed by the egg whites, ensuring not to deflate the mixture. Refrigerate the mousse for at least four hours. To poach the quince, heat 55ml of clear honey until it begins to caramelize. Add 375ml of apple juice or kombucha, 20ml of apple cider vinegar, a bay leaf, three black peppercorns, a quarter cinnamon stick, and a quarter lemon. Peel, quarter, and core 250g of quince, then simmer in the mixture on very low heat for about 90 minutes until tender. Allow to cool in the poaching liquid before dicing.
Finally, prepare the brown butter crumb by preheating the oven to 180C (160C for fan ovens) or 350F, gas mark 4. Melt 60g of butter in a saucepan, cooking until it turns golden brown and emits a nutty aroma. Mix 100g of milk powder, 50g of plain flour, 40g of caster sugar, and a pinch of flaky sea salt in a bowl, then add the brown butter to form small crumbs. Spread the mixture on a lined baking tray and bake for 12 to 15 minutes, stirring once halfway, until golden. Allow to cool completely. To serve, place a spoonful of chilled chocolate mousse on each plate, arrange the diced poached quince alongside, and sprinkle with the brown-butter crumbs. Top with a dollop of crème fraîche and serve immediately.