Looking for a Halloween dish that’s spooky, fun, and Italian-inspired? This Spooky Halloween Octopus Black Pasta has it all! Combining eerie squid ink linguine with tender octopus tentacles, and a creamy pumpkin purée, it perfectly balances the thrill of Halloween with the rich flavors of the season. Not only is this dish visually striking, but it’s also packed with delicious, seasonal ingredients that make it a true crowd-pleaser. Perfect for adding a bit of spooky flair to your festive menu!
If you want to simplify the process, consider using pre-cooked octopus to save time while still achieving delicious results. For added spookiness, toss in some small squid—those tiny eyes can give an extra eerie touch to your dish! The creamy pumpkin purée serves as a seasonal garnish, but be sure to make extra; any leftovers transform into a comforting soup or a delightful side dish. This recipe combines Halloween fun with the rich flavors of autumn, making it a must-try for the season.
Ingredients:
- 1 pack squid ink linguine (Morelli)
- 6 tbsp extra virgin olive oil (EVOO by Cutrera)
- 2 eggs
- 1 lb pumpkin
- 2 garlic cloves
- 1 lb octopus or squid (or both)
- Salt to taste
Instructions:
- Prepare the Octopus: Boil for 40 minutes, then cool in water until room temperature (this step is the secret to octopus cooked at the right consistency). Slice into bite-sized pieces, keeping tentacles whole for a spooky touch.
- Make Pumpkin Purée: Bake quartered pumpkin at 360°F for 30 minutes. Blend with 2 tbsp EVOO, a pinch of salt, and 2 tbsp warm water. Set aside.
- Sauté Octopus: Heat 2 tbsp EVOO in a pan, add whole garlic cloves until golden, then sauté octopus until browned. Add squid if using.
- Cook Pasta: Boil linguine in salted water for 5 minutes. Toss in the pan with octopus, adding more EVOO if needed.
- Serve: Plate the pasta, adding an egg yolk to each dish for creaminess. Garnish with pumpkin purée dollops.
Enjoy your Halloween-inspired, spooky meal!
