Roasted Pumpkin Puree with Octopuses

Roasted Pumpkin Puree with Octopuses


The wonderful part about Roasted Pumpkin Puree with Octopuses is that it is versatile and hearty. It is a wonderful base for any dish and the texture adds so much to a meal. This recipe for Roasted Pumpkin Puree with Octopuses is rich and flavorful. If you are searching for a fish dish that is creamy, packed with nutrients and has a hearty flavor, then try this meal. We hope you and your loved ones enjoy it as much as we do.


1 pumpkin (medium, about 2 kg)
12 baby octopus
extra-virgin olive oil
chives (optional)


1Peel the pumpkin and remove the seeds.
2Chop pumpkin flesh and place in a baking dish.
3Season lightly with salt and drizzle with oil.
4Roast in preheated oven at 200°C (approximately 400°F) for about 25 minutes.
5Place roasted pumpkin in a bowl and mash with a fork until smooth.
6Season to taste with salt, nutmeg and pepper and set aside.
7Clean baby octopuses and place in a frying pan over low heat.
8Cook until water evaporates almost completely.
9Add a little oil and a season with a pinch of salt and sauté octupuses.
10To serve arrange roasted pumpkin puree with the octopus.
11Garnish with chives, if desired.
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