Butternut Squash and Octopus Salad

Preparation Preheat the oven to 375°F (190°C).

Preparation Peel the butternut squash and cut it into small cubes.

Preparation Place the butternut squash cubes on a baking sheet and drizzle with olive oil. Season with salt and pepper.

Cooking Roast the butternut squash in the preheated oven for 25-30 minutes, or until tender and lightly browned.

Cooking Remove the butternut squash from the oven and let it cool.

Preparation In the meantime, slice the cooked octopus into thin pieces.

Assembling In a large bowl, combine the roasted butternut squash, sliced octopus, and pitted olives.

Assembling Toss the ingredients together until well combined. Season with additional salt and pepper to taste.

Serving Serve the butternut squash and octopus salad chilled or at room temperature.