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)
  • nutmeg
  • salt
  • pepper
  • 12 baby octopus
  • extra-virgin olive oil
  • chives (optional)


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


Yummly User