Grilled Octopus with Roasted Pumpkin and Sage Brown Butter
Prep
25 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive but surprisingly straightforward. Tender grilled octopus pairs beautifully with sweet roasted pumpkin and a nutty sage brown butter that brings everything together. The best part? You can have it ready in just 45 minutes of cooking time, making it perfect for entertaining without spending all day in the kitchen. Octopus is packed with protein and minerals like iron and zinc, so you're getting something genuinely nourishing along with restaurant quality flavors. The whole preparation is quite simple once the octopus is cleaned, and the ingredients are easy to find at most markets.
Ella x
Ingredients
- 1½ kgwhole octopus, cleaned(head and tentacles separated)
- 600 gpumpkin or butternut squash(cut into 2cm cubes)
- 100 gunsalted butter
- 12fresh sage leaves
- 4 tablespoonsextra virgin olive oil
- 3garlic cloves, minced
- 2 tablespoonslemon juice
- 3 tablespoonspanko breadcrumbs
- 1½ teaspoonssea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 3fresh thyme sprigs
Detail level
Instructions
- 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
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
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
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
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
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
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
Finish with a light squeeze of fresh lemon juice and extra black pepper. Garnish with a fresh sage leaf if desired.
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