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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Octopus
Clean the octopus under cold water. Bring a pot of salted water to a boil and cook the octopus for about 45 minutes or until tender. Remove from water and let it cool.
- 2
Prepare the Kabocha
While the octopus is cooking, cut the kabocha squash in half, remove the seeds, and slice it into wedges. Drizzle with olive oil, salt, and pepper. Roast in a preheated oven at 200°C (400°F) for about 25-30 minutes until tender.
- 3
Slice the Octopus
Once the octopus has cooled, slice it into bite-sized pieces.
- 4
Combine and Serve
On a serving plate, arrange the roasted kabocha and top with the sliced octopus. Sprinkle with Thai lime dust for an added zesty flavor.
