Grilled Octopus with Butternut Squash
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Here's a dish that looks fancy but honestly comes together in under an hour. I fell in love with grilled octopus years ago at a small taverna and finally figured out how to make it at home without any fuss. The butternut squash is my secret weapon because it caramelizes beautifully on the grill and adds natural sweetness that balances the tender, smoky octopus. Plus, butternut squash is loaded with vitamin A, which is fantastic for your eyes and skin. The whole meal feels elegant enough for guests but doesn't require any special skills or hard to find ingredients. You'll have something restaurant worthy on the table in about forty five minutes.
Ella x
Ingredients
- ¾ kgfresh octopus(cleaned and tentacles separated)
- 1 mediumbutternut squash(peeled, seeded, and cut into 3/4-inch wedges)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 8fresh sage leaves
- 1½ teaspoonssea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
- 118 mlwhite wine
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil and add the octopus. Reduce heat to a simmer and cook for 35-40 minutes until the octopus is tender. Drain and let cool slightly, then pat dry with paper towels.
Tip: The octopus is done when a knife easily pierces the thickest part of the tentacles. This pre-cooking ensures tender, succulent flesh before grilling.
- 2
While the octopus cooks, toss the butternut squash wedges with 2 tablespoons of olive oil, half the salt, and black pepper. Arrange on a baking sheet and roast at 400°F for 25-30 minutes until golden and caramelized, stirring halfway through.
Tip: Roasting the squash until it develops caramelized edges adds depth and sweetness that complements the tender octopus.
- 3
Heat 3 tablespoons of olive oil in a small saucepan over low heat. Add minced garlic and sage leaves, infusing for 5-7 minutes until fragrant and the sage is crispy. Strain out solids and set the garlic oil aside.
Tip: Keep the heat low to gently infuse the oil without burning the garlic, which would turn bitter.
- 4
Preheat a grill or grill pan to medium-high heat. Brush the cooled octopus tentacles lightly with the remaining olive oil and season with the remaining salt and red pepper flakes.
Tip: Lightly oiling the octopus prevents sticking and helps achieve those beautiful charred marks.
- 5
Grill the octopus tentacles for 2-3 minutes per side until deeply charred and marked. Transfer to a cutting board and cut into 2-inch pieces.
Tip: Don't move the octopus around too much on the grill—let it sit to develop color and crust for maximum flavor.
- 6
In a small bowl, whisk together the lemon juice and remaining 1 tablespoon of olive oil to create a bright vinaigrette. Season with a pinch of salt and pepper.
Tip: This simple vinaigrette brightens all the rich flavors and adds acidity that's essential for balance.
- 7
Arrange roasted butternut squash wedges on a serving platter, top with charred octopus pieces, then drizzle generously with the garlic-sage oil and lemon vinaigrette. Garnish with fresh parsley and crispy sage leaves.
Tip: Plate just before serving so the octopus and squash are still warm and the sage remains crispy.
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