Roasted Octopus with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Roasted octopus with pumpkin and sage brown butter is an elegant dish combining tender octopus with sweet roasted squash, finished with a rich sage and brown butter sauce. Ready in just over an hour with 20 minutes of preparation, this recipe brings together garlic, lemon, white wine and vegetable stock for depth of flavour. It suits those seeking an impressive yet straightforward main course with Mediterranean influences.
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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