Grilled Squid with Pumpkin Puree and Sage Brown Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite ways to celebrate fall in the kitchen. Tender grilled squid paired with silky pumpkin puree and nutty sage brown butter creates something truly special, yet it comes together in just 45 minutes total. Pumpkin is packed with vitamin A and fiber, making it as nourishing as it is delicious. What I love most is how simple this dish really is to execute, even if it sounds fancy enough for company. The sweetness of the pumpkin beautifully balances the tender squid, while the sage and lemon brighten everything up. Trust me, this one will become a regular on your table.
Ella x
Ingredients
- ¾ kgsquid(cleaned, tubes and tentacles separated)
- 237 mlpumpkin puree
- 4 tablespoonsbutter
- 12fresh sage leaves
- 3garlic cloves(minced)
- 237 mlwhite wine
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonground nutmeg
- 1lemon(halved)
- 1 teaspoonred pepper flakes
- 237 mlvegetable broth
Detail level
Instructions
- 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
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
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
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
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
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.