Daily menu, October 20: sesame-thyme cabbage salad, Southern fried chicken and squash chocolate cake

Tuesday 20 October 2026 15:00 - Juliette Hess
Daily menu, October 20: sesame-thyme cabbage salad, Southern fried chicken and squash chocolate cake

This October 20 daily menu brings together crisp, creamy and deeply comforting flavors in a three-course meal. Begin with cabbage and carrot salad, dressed with sesame, miso, tahin and a bright squeeze of lemon. Pumpkin seeds add a satisfying crunch, while fresh thyme lends an aromatic finish to the fresh vegetables.

For the main course, Southern fried chicken skin brings a bold, savory contrast to tender butternut squash casserole and juicy cherry tomatoes. The menu then makes clever use of squash again in a chocolate and butternut squash cake: almond meal, almond butter and honey create a soft dessert, with melted chocolate taking the lead. Together, these dishes make a varied lunch or dinner, moving from a bright starter to a rich main and a gently sweet finish. The ingredient list below keeps each recipe organized, while the FAQ offers practical pointers for preparing and enjoying the cake.

Creamy cabbage and carrot salad with pumpkin seeds, sesame and thyme

This starter gives shredded white cabbage and grated carrot a creamy, savory coating made with extra virgin olive oil, sesame oil, umeboshi paste, tahin and white miso. Apple vinegar and lemon juice bring brightness, while a little maple syrup rounds out the dressing. Finish the salad with pumpkin seeds, white sesame seeds and fresh thyme for a mix of crunch and fragrance. Its lively vegetable texture and tangy sesame dressing make a refreshing opening before the richer chicken and squash main course.
Creamy cabbage and carrot salad with pumpkin seeds, sesame and thymeRecipe Creamy cabbage and carrot salad with pumpkin seeds, sesame and thyme

In a bowl, whisk all the dressing ingredients and set aside.

Southern fried chicken skin with squash casserole and tomato

This Southern-inspired main pairs chicken skin fried with cayenne, sugar, pepper and salt with a comforting butternut squash casserole. The squash is joined by onion and garlic, then enriched with butter and heavy cream; lemon juice adds a fresh note to taste. Cherry tomatoes and olive oil bring a juicy, bright contrast to the savory elements. The combination of crisp chicken skin, tender squash and tomatoes gives the menu its hearty centerpiece, balancing the crisp salad starter without losing the distinct character of each dish.
Southern fried chicken skin with squash casserole and tomatoRecipe Southern fried chicken skin with squash casserole and tomato

Chicken Skin: Remove skin from chicken. Remove all fat from skin (should have only thin layer of skin remaining.) Place in small bowl or ziploc bag and add salt, pepper, cayenne, sugar. Rub mix all over skin. Refrigerate for at least one hour. Blot dry wi

Chocolate and butternut squash cake

A useful way to turn leftover squash into dessert, this chocolate and butternut squash cake combines cooked squash with melted chocolate, almond meal, eggs, honey and almond butter. Baking soda supports the mixture, while squash and nut ingredients contribute to the cake’s soft texture. Chocolate provides the familiar dessert flavor, with the squash working quietly in the background. It is a fitting finish after the savory main course, and the supplied FAQ includes ideas for almond-meal and honey alternatives as well as storage and freezing guidance.
Chocolate and butternut squash fondant (yes, really!)Recipe Chocolate and butternut squash fondant (yes, really!)

You’ve just made a creamy butternut squash soup or gratin , but you still have some squash left over. It was quite a large one, after all! To use up your leftover butternut squash , we’re not suggesting savory recipes... but rather a dessert ! Rest...

Frequently asked questions

How should I store the chocolate and butternut squash cake?
Keep it in an airtight container in the refrigerator; the recipe FAQ gives a storage guide of about three days.

Can I freeze the cake?
Yes. The recipe FAQ suggests defrosting it in a 280°F (140°C) oven for a few minutes, covering the top with foil if you are concerned it may burn.

What can replace almond meal?
Use hazelnut meal, or combine half almond meal and half flour; the flour option is not guaranteed to keep the cake gluten-free.

Can I make almond meal from whole almonds?
Yes. Use a blender to grind whole almonds into a powder.

What can I use instead of honey?
Agave syrup is suggested as an alternative sweetener.

What can replace the almond butter?
The recipe FAQ suggests another nut butter, such as unsweetened peanut butter.

Shopping list

Creamy cabbage and carrot salad with pumpkin seeds, sesame and thyme
  • 8 teaspoons extra virgin olive oil
  • 3 teaspoons raw sesame oil
  • a pinch of whole sea salt
  • 2 teaspoons umeboshi paste
  • 3 teaspoons tahin
  • 3 teaspoons apple vinegar
  • 4 teaspoons white miso
  • 3 teaspoons maple syrup
  • juice of half a lemon
  • half a white cabbage
  • 1 carrot
  • 2 handfuls of pumpkin seeds
  • a handful of white sesame seeds
  • fresh thyme, to taste
Southern fried chicken skin with squash casserole and tomato
  • 1/2 onion
  • 1 tablespoon butter
  • 2 cloves garlic
  • 1 1/2 cups butternut squash
  • 3 tablespoons heavy cram
  • lemon juice, to taste
  • 2 cups cherry tomatoes
  • skin from one chicken
  • 1 tablespoon cayenne pepper
  • 1 tablespoon sugar
  • 1 tablespoon pepper
  • 1 tablespoon salt
  • frying oil
  • olive oil
Chocolate and butternut squash cake
  • 7 oz butternut squash
  • 5 oz melted chocolate
  • 1 cup almond meal
  • 1/2 tsp baking soda
  • 2 eggs
  • 1.5 Tbsp honey
  • 3 Tbsp almond butter
Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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