How to make octopus with butternut mash!

• 2 shallots
• 400gr of butternutt or squash
• Mayonaise
• White miso
• 250 gr parmaham
• Leftover bread
• Handful of parsley
• 2 cans of Octopus

INSTRUCTIONS

crispy Parmaham crumble:

• Pre-heat your oven to 180°C.
• Place slices of Parmaham on a baking tray with some baking paper. Also drizzle some olive oil over some left over bread, and place together in the oven for about 20 minutes or until it its super crispy.

Butternut Squash mash:

• Cut your butternut squash into small cubes of max. 1 cm.
• Finely chop two shallots and sauté them with the small pieces of butternut squash, adding a pinch of salt. Add some water and let it simmer until the mixture reaches a blendable consistency. Blend with a mixer into a mash.

Miso Mayo Infusion:

• Enhance a small cup of mayo by stirring in a generous teaspoon of white miso.

Crispy Parmaham crumble:

• In a mortar and pestle, combine crumbled bread and Parmaham with a handful of freshly cut parsley.
• Break down the bread and Parma ham, achieving a consistency characterized by small, crunchy pieces that are not overly fine

Golden Brown Octopus:

• Bake the octopus in some olive oil until lightly browned*.

Assembly:

• Serve the golden brown octopus on a bed of the butternut purée.
• Sprinkle the herb-infused bread and Parmaham over the top.
• Drizzle the miso mayo infusion for an extra layer of flavor.

 

NOTES:

* The octopus tends to stick to the pan, so make sure you are using a non-stick pan.