Grilled Squid with Butternut Squash and Sage Brown Butter

Instructions

1. 1

   Preheat your grill to medium-high heat and toss the butternut squash cubes with 3 tablespoons of olive oil, half the salt, and black pepper.

   Tip: Toss squash halfway through cooking for even caramelization.

2. 2

   Place squash on the grill in a single layer and cook for 25-30 minutes, stirring occasionally, until golden and fork-tender.

   Tip: Use a grill basket if available to prevent pieces from falling through the grates.

3. 3

   While squash cooks, pat the squid dry with paper towels and toss with remaining 3 tablespoons olive oil, remaining salt, pepper, and red pepper flakes.

   Tip: Dry squid ensures better browning and prevents sticking on the grill.

4. 4

   About 8 minutes before the squash finishes, place squid directly on the grill in a single layer and cook for 2-3 minutes per side until just opaque and lightly charred.

   Tip: Don't overcook squid or it will become rubbery; it cooks very quickly.

5. 5

   In a small saucepan over medium heat, melt butter with sliced garlic and sage leaves, swirling occasionally until the butter turns golden brown and smells nutty, about 4-5 minutes.

   Tip: Watch carefully to prevent the butter from burning; it should be golden, not black.

6. 6

   Deglaze the brown butter with white wine, scraping up any browned bits, and simmer for 1 minute until slightly reduced.

   Tip: The wine adds acidity that balances the richness of the butter.

7. 7

   Stir lemon juice and zest into the brown butter sauce and season to taste with additional salt and pepper.

8. 8

   Divide the grilled butternut squash and squid among serving plates, drizzle with the warm sage brown butter sauce, and serve immediately.

   Tip: Serve while everything is still warm for the best flavor and texture.