Roasted Squid with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Tender roasted squid paired with caramelized pumpkin cubes and crispy sage leaves, finished with nutty brown butter and a hint of garlic. A sophisticated yet simple autumn-inspired dish.
Ella x
Ingredients
- ¾ kgsquid(cleaned, tubes and tentacles separated)
- ½ kgpumpkin(peeled, seeded, and cut into 1-inch cubes)
- 4 tablespoonsbutter
- 12fresh sage leaves(whole)
- 4garlic cloves(thinly sliced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1½ tablespoonsbalsamic vinegar
- 2 tablespoonslemon juice
- 1 tablespoonfresh thyme(finely chopped)
Detail level
Instructions
- 1
Preheat oven to 425°F. Arrange pumpkin cubes on a large baking sheet, drizzle with 2 tablespoons olive oil, season with half the salt and pepper, and roast for 20 minutes until edges are golden and tender.
Tip: Toss pumpkin halfway through roasting for even caramelization.
- 2
While pumpkin roasts, pat squid dry with paper towels and cut tubes into 0.5-inch rings. Season all squid pieces with remaining salt, pepper, and red pepper flakes.
Tip: Dry squid is essential for achieving a proper sear and tender texture.
- 3
After pumpkin has roasted for 20 minutes, push it to the sides of the baking sheet. Increase oven temperature to 450°F.
- 4
Heat remaining 1 tablespoon olive oil in a large cast-iron skillet over high heat until shimmering. Working in batches, sear squid for 1-2 minutes per side until lightly golden, then transfer to the baking sheet with pumpkin.
Tip: Don't overcrowd the pan; squid releases moisture and needs space to brown properly.
- 5
Return baking sheet to the oven and roast for 8-10 minutes until squid is tender and pumpkin is deeply caramelized.
- 6
Meanwhile, melt butter in a small saucepan over medium heat. Add sliced garlic and fresh sage leaves, stirring occasionally until butter turns golden brown and smells nutty, about 4-5 minutes. Remove from heat and add balsamic vinegar and lemon juice.
Tip: Watch the butter carefully to prevent burning; it should smell fragrant, not burnt.
- 7
Remove baking sheet from oven and transfer squid and pumpkin to a serving platter. Drizzle the brown butter sage mixture evenly over the top, then sprinkle with fresh thyme.
- 8
Serve immediately while warm, with crusty bread to soak up the pan juices if desired.
Tip: This dish is best enjoyed fresh from the oven.
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