Roasted Squid with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant dish came together one autumn evening when I wanted something special but didn't have hours to spend cooking. Roasted squid with pumpkin and sage brown butter is ready in just 55 minutes from start to table, making it perfect for impressing guests on a weeknight. The squid becomes tender and delicate when roasted quickly, while the pumpkin caramelizes into sweet, golden bites. Sage and brown butter create an incredibly aromatic sauce that ties everything together beautifully. Beyond tasting wonderful, squid is packed with protein and B vitamins, giving you real nutritional substance with every bite. This recipe proves that restaurant quality meals don't require complicated techniques or expensive ingredients.
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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