Grilled Squid with Butternut Squash and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but manageable on a weeknight. Fresh squid cooks incredibly fast, so you'll have dinner on the table in under an hour without any fuss. I love pairing it with roasted butternut squash, which is packed with vitamin A for healthy skin and vision, and the sage brown butter brings everything together with a nutty, aromatic richness. The flavors feel fancy enough for company, but honestly, it's so straightforward that I make it regularly for myself. A squeeze of lemon at the end brightens everything up perfectly.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned and cut into rings and tentacles)
- 1 mediumbutternut squash(peeled, seeded, and cut into 1-inch cubes)
- 6 tablespoonsextra virgin olive oil
- 4 tablespoonsunsalted butter
- 12fresh sage leaves
- 4garlic cloves(thinly sliced)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 59 mldry white wine
Detail level
Instructions
- 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
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
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
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
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
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
Stir lemon juice and zest into the brown butter sauce and season to taste with additional salt and pepper.
- 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.
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