Grilled Octopus with Roasted Pumpkin and Sage Brown Butter

Instructions

1. 1

   Bring a large pot of salted water to a boil with thyme sprigs. Submerge the octopus head and simmer for 35-40 minutes until tender, then add the tentacles and cook for 5 more minutes. Remove and let cool slightly before separating tentacles from the head.

   Tip: The octopus is done when a knife easily pierces the thickest part of the tentacle. This pre-cooking makes grilling faster and ensures tenderness.

2. 2

   While the octopus cooks, toss pumpkin cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast at 200°C for 25-30 minutes, stirring halfway through, until golden and caramelized at the edges.

   Tip: Don't crowd the pan—arrange pumpkin in a single layer for even browning and caramelization.

3. 3

   Pat the cooked octopus tentacles dry with paper towels. Brush with 1 tablespoon olive oil and season with salt and red pepper flakes.

   Tip: Drying the surface helps achieve better grill marks and a slightly crispy exterior.

4. 4

   Heat a grill pan or outdoor grill to high heat. Grill octopus tentacles for 2-3 minutes per side until charred and crispy on the outside.

   Tip: Don't move the tentacles too much while grilling—let them sit to develop a flavorful crust.

5. 5

   In a small saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add sage leaves and let the butter foam and turn golden brown, about 3-4 minutes. Remove from heat and add lemon juice.

   Tip: Watch the butter carefully—it can go from brown to burnt quickly. Swirl the pan occasionally for even browning.

6. 6

   Toast panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Season with a pinch of salt.

   Tip: Toasted breadcrumbs add texture and a nutty flavor that complements the sage butter beautifully.

7. 7

   Divide roasted pumpkin among four plates. Arrange grilled octopus tentacles on top. Drizzle with sage brown butter and sprinkle with toasted panko breadcrumbs.

   Tip: Serve immediately while the octopus is still warm and the pumpkin is tender.

8. 8

   Finish with a light squeeze of fresh lemon juice and extra black pepper. Garnish with a fresh sage leaf if desired.