Roasted Octopus with Butternut Squash

Instructions

1. 1

   Bring a large pot of salted water to a boil with lemon halves and thyme sprigs. Carefully place octopus pieces into the boiling water and simmer for 35-40 minutes until tender. The octopus should be easily pierced with a fork. Drain and let cool slightly, then cut into bite-sized pieces.

   Tip: Boiling the octopus first ensures it becomes tender before roasting, preventing a chewy texture.

2. 2

   Preheat your oven to 425°F (220°C). In a large bowl, toss the butternut squash cubes with 3 tablespoons of olive oil, sea salt, and black pepper. Spread onto a baking sheet in a single layer.

   Tip: Don't overcrowd the pan; use two baking sheets if needed for even caramelization.

3. 3

   Roast the squash for 15 minutes until it begins to soften and golden edges form. Remove from the oven and stir in the cooked octopus pieces.

4. 4

   Create a garlic and herb oil by warming 3 tablespoons of olive oil in a small skillet over medium heat. Add minced garlic and fresh sage leaves, cooking for 2-3 minutes until fragrant and garlic is lightly golden. Remove from heat immediately to prevent burning.

   Tip: This aromatic oil should be prepared while the octopus and squash roast together.

5. 5

   Pour the garlic and sage oil over the octopus and squash mixture, tossing gently to coat evenly. Return to the oven and roast for an additional 8-10 minutes until the squash is caramelized and the octopus edges are slightly crispy.

6. 6

   Remove from oven and season with red pepper flakes and additional salt and pepper to taste. Drizzle with any pan juices remaining and garnish with fresh crispy sage leaves and a squeeze of fresh lemon juice.

   Tip: The acidity from lemon brightens all the flavors and cuts through the richness of the oil.