As the autumn season sets in, it’s an ideal time to savor dishes that feature sweet roasted vegetables, earthy greens, and comforting desserts. This culinary lineup includes a robust squash and cavolo nero salad, complemented by a decadent dark chocolate mousse adorned with fragrant poached quince and a crispy brown-butter crumb topping.
To create the Roast Squash and Cavolo Nero Salad with Black Olive Tapenade, begin by preparing the butternut squash, cutting it into wedges after peeling and deseeding. Toss the squash in olive oil, a sprinkle of dried chili flakes, and season with sea salt and black pepper. Roast in an oven preheated to 220C (200C fan)/425F/gas 7 for about 30 to 35 minutes, ensuring the wedges turn golden and tender. Meanwhile, remove the tough stalks from the cavolo nero and tear the leaves into substantial pieces. Quickly blanch these in salted boiling water, then rinse under cold water, squeeze out any excess liquid, and dress with lemon juice and a hint of olive oil. The tapenade is a simple blend of finely chopped black olives, garlic, capers, and parsley, mixed with extra-virgin olive oil and red-wine vinegar. Serve the cavolo nero topped with the roasted squash, drizzled with tapenade, and sprinkled with toasted pumpkin seeds or walnuts.
For a sweet conclusion, the Dark Chocolate Mousse with Poached Quince and Brown Butter Crumb promises to satisfy. Start by melting 200g of dark chocolate, then incorporate egg yolks, followed by gently folding in whipped cream and sugar-whisked egg whites. Chill this mixture for a minimum of four hours. The quince is poached in a concoction of honey, apple juice or kombucha, apple cider vinegar, and spices such as bay leaf, black peppercorns, and cinnamon. After peeling and coring the quince, simmer it in this aromatic bath until tender, then dice into small cubes once cooled. The crumb is created by baking a mixture of browned butter, milk powder, flour, sugar, and salt until golden.
To serve this indulgent treat, place a generous spoonful of the chilled chocolate mousse on a plate, accompanied by the poached quince cubes. Scatter the brown-butter milk crumbs over the dish, finishing with a dollop of crème fraîche for an added touch of richness. This combination of flavors and textures makes for a delightful end to an autumn meal.