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Autumnal Grilled Octopus with Pumpkin and Chestnut Puree
Autumnal Grilled Octopus with Pumpkin and Chestnut Puree

Autumnal Grilled Octopus with Pumpkin and Chestnut Puree
A sophisticated dish featuring tender grilled octopus paired with a creamy pumpkin and chestnut puree, highlighting the flavors of autumn.
Autumnal Grilled Octopus with Pumpkin and Chestnut Puree
Ingredients:
1
Servings
  • 200
    g
     octopus
  • 150
    g
     pumpkin
  • 50
    g
     chestnut
  • 15
    ml
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     lemon
  • 5
    g
     thyme
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Autumnal Grilled Octopus with Pumpkin and Chestnut Puree
Instructions:
  1. Clean the octopus and marinate it with olive oil, minced garlic, lemon juice, and thyme for at least 30 minutes.
  2. Preheat the grill to medium-high heat.
  3. Grill the octopus for about 20 minutes, turning occasionally until tender and charred.
  4. Peel and cube the pumpkin, then boil until soft.
  5. Roast the chestnuts in the oven at 180°C for about 15 minutes, then peel.
  6. Blend the pumpkin and chestnuts together with a little olive oil until smooth to make the puree.
  7. Serve the grilled octopus on a bed of pumpkin and chestnut puree.
Nutrition Per Serving 483 g Per 100g
Energy 488.8 kcal 101 kcal
Protein 40 g 8.3 g
Fibre 6.9 g 1.4 g
Salt 1 g 0.2 g
Sugar 11.1 g 2.3 g
Carbohydrates 47.6 g 9.9 g
Fat 17.8 g 3.7 g
  • 200
    g
     octopus
  • 150
    g
     pumpkin
  • 50
    g
     chestnut
  • 15
    ml
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     lemon
  • 5
    g
     thyme
1
Servings
0

Clean the octopus and marinate it with olive oil, minced garlic, lemon juice, and thyme for at least 30 minutes.

Preheat the grill to medium-high heat.

Grill the octopus for about 20 minutes, turning occasionally until tender and charred.

Peel and cube the pumpkin, then boil until soft.

Roast the chestnuts in the oven at 180°C for about 15 minutes, then peel.

Blend the pumpkin and chestnuts together with a little olive oil until smooth to make the puree.

Serve the grilled octopus on a bed of pumpkin and chestnut puree.

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