Roasted Octopus with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender roasted octopus paired with caramelized pumpkin chunks and crispy sage leaves, finished with nutty brown butter and a hint of lemon. A sophisticated yet approachable dish that celebrates autumn flavors.
Ella x
Ingredients
- 1½ kgoctopus(cleaned and cut into 8cm pieces)
- 500 gpumpkin or butternut squash(peeled and cut into 3cm cubes)
- 5 tablespoonsolive oil
- 4 tablespoonsbutter
- 12fresh sage leaves
- 4garlic cloves(smashed)
- 1lemon(zest and juice)
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 150 mldry white wine
- 250 mlvegetable stock
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil and add the cleaned octopus pieces. Simmer for 30-35 minutes until tender, skimming any foam from the surface. Drain and set aside.
Tip: The octopus is ready when a knife easily pierces the thickest part. This pre-cooking step ensures even texture throughout.
- 2
While the octopus cooks, toss the pumpkin cubes with 2 tablespoons of olive oil, salt, and pepper on a baking tray. Roast at 200°C (400°F) for 20 minutes until golden and caramelized at the edges.
Tip: Arrange pumpkin in a single layer for even browning. Don't crowd the pan.
- 3
Heat the remaining 3 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Add the cooked octopus pieces and sear for 3-4 minutes per side until lightly browned and crispy at the edges.
Tip: Work in batches if necessary to avoid overcrowding. The searing adds depth and texture to the octopus.
- 4
Remove the octopus from the skillet and set aside. In the same skillet, melt the butter over medium heat. Add the smashed garlic and sage leaves, cooking for 2-3 minutes until the butter turns golden brown and the sage becomes fragrant and crispy.
Tip: Watch the butter carefully—it should smell nutty but not burnt. Swirl the pan occasionally for even browning.
- 5
Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Allow to reduce by half, about 2 minutes.
Tip: These browned bits (fond) contain rich flavor—don't miss them.
- 6
Add the vegetable stock to the skillet and return the seared octopus to the pan. Gently stir in the roasted pumpkin cubes and red pepper flakes. Simmer together for 5 minutes to meld the flavors.
Tip: This brief simmer allows the octopus and pumpkin to absorb the sage-infused broth.
- 7
Finish the dish by stirring in the lemon zest and lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
Tip: The acidity of the lemon brightens all the autumn flavors and cuts through the richness of the brown butter.
- 8
Divide the octopus, pumpkin, and sage-brown butter sauce among four plates. Serve immediately while the dish is warm and the sage leaves still have their crispy texture.
Tip: Serve with crusty bread to soak up the delicious sage-lemon butter sauce.
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