Roasted Squid with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and delivers restaurant quality results without breaking the bank. Roasted squid with butternut squash is a beautiful combination of tender, delicate seafood and sweet, creamy squash that feels elegant but tastes wonderfully simple. The squid is packed with protein and selenium, which supports your immune system, while the sage and garlic add incredible depth to every bite. The whole dish roasts together in one pan, making cleanup a breeze, and everything caramelizes beautifully under the oven's heat. Trust me, this dish will become a go to favorite for impressing dinner guests or treating yourself to something special on a busy Tuesday night.
Ella x
Ingredients
- ¾ kgsquid(cleaned, cut into 2-inch rings and tentacles)
- 1butternut squash(peeled, seeded, and cut into 1-inch cubes)
- 5 tablespoonsextra virgin olive oil
- 5garlic cloves(thinly sliced)
- 12fresh sage leaves
- 2 tablespoonsred wine vinegar
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1lemon zest
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Spread in a single layer and roast for 20 minutes until golden and tender.
Tip: Cut squash pieces uniformly so they cook evenly.
- 2
While squash roasts, pat squid dry with paper towels. This ensures better browning and prevents splattering. Season squid generously with salt, pepper, and red pepper flakes.
Tip: Moisture is the enemy of caramelization; don't skip the drying step.
- 3
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear squid for 2-3 minutes per side until lightly golden. Transfer to a plate.
Tip: Don't overcook squid or it becomes rubbery; brief, high-heat cooking is key.
- 4
In the same skillet, add remaining 1 tablespoon olive oil and sliced garlic. Cook for 30 seconds until fragrant, then add fresh sage leaves and cook for another minute until crispy.
Tip: Watch garlic carefully so it doesn't burn and turn bitter.
- 5
Pour red wine vinegar into the skillet, scraping up any browned bits from the bottom. Return cooked squid to the pan and add the roasted butternut squash. Toss gently to combine.
Tip: The vinegar adds brightness that balances the richness of the roasted vegetables.
- 6
Transfer mixture to a serving platter. Sprinkle with lemon zest and fresh chopped parsley. Serve warm with crusty bread to soak up the pan juices.
Tip: The fresh herbs and citrus finish elevate the dish with freshness and aroma.
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