Grilled Squid with Pumpkin Puree and Sage Brown Butter

Instructions

1. 1

   Pat squid dry with paper towels and score the tube flesh lightly in a crosshatch pattern with a sharp knife, being careful not to cut through. Season squid tubes and tentacles generously with salt and pepper.

   Tip: Scoring helps the squid cook evenly and creates textural interest when grilled.

2. 2

   In a saucepan over medium heat, melt 2 tablespoons butter and sauté minced garlic for 1 minute until fragrant. Add pumpkin puree, vegetable broth, white wine, nutmeg, and red pepper flakes. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.

   Tip: The pumpkin sauce can be made ahead and reheated while the squid grills.

3. 3

   Heat a grill or grill pan to high heat. Brush squid lightly with olive oil on all sides and place on the hot grill. Grill squid tubes for 2-3 minutes per side until opaque with light char marks. Tentacles need only 1-2 minutes per side.

   Tip: Squid cooks very quickly—don't overcook or it will become tough and rubbery.

4. 4

   While squid grills, prepare the sage brown butter. In a small skillet over medium-high heat, melt remaining 2 tablespoons butter. Add sage leaves and let them crisp for 2-3 minutes, then remove from heat.

   Tip: Watch the butter carefully as it browns—it should be golden, not burnt.

5. 5

   Squeeze fresh lemon juice into the pumpkin sauce and taste for seasoning, adjusting salt and pepper as needed. Spoon the warm pumpkin puree onto serving plates.

   Tip: The acidity from lemon brightens the earthy pumpkin flavor.

6. 6

   Arrange grilled squid over the pumpkin puree and drizzle the sage brown butter with crispy sage leaves over the top. Serve immediately while warm.

   Tip: Present the dish immediately after assembly to keep the pumpkin sauce warm and the squid at its most tender.