Grilled Pacific Squid with Roast Kuri Squash, Smoked Olive and Boursin Risotto and a Spicy Tomato Emulsion

From Michael Noble, chef and owner NOtaBLE and The Nash.

2016 Nov/Dec



  • 1 lb. squid tubes, cleaned and opened flat, scored slightly on one side with the tip of a small knife
  • 3 T. extra-virgin olive oil
  • 1 t. lemon zest (cut remaining lemon in half and reserve)
  • 1 T. flat leaf parsley, chopped coarse
  • 1/4 t. dried chile flakes, crushed
  • ground black pepper to taste
  • fleur de sel to taste


Dry the squid well on paper towel, then place on a non-reactive plate. Drizzle the olive oil over, then sprinkle the lemon zest, parsley and chile flakes over. Keep refrigerated until ready to cook, then season with salt and pepper.

Grill the squid, scored side first, on a hot grill. Depending on the thickness, the squid only needs a quick grilling so that it remains tender. When the squid comes off the grill, squeeze the reserved lemon over it to finish and keep warm. (When serving, you’ll slice the squid crosswise into 1/4-inch wide strips.)


Tomato emulsion:

  • 1-1/4 lb. ripe tomatoes, cut into quarters
  • 4 garlic cloves, minced coarsely
  • 10 leaves fresh basil, chopped coarsely (reserve stems for risotto)
  • 1/2 t. sea salt
  • 1/8 t. ground black pepper
  • 1/4 t. dried chile flakes
  • 3 T. sherry vinegar
  • 3/4 c. extra-virgin olive oil


Place all ingredients except the olive oil in a stainless steel bowl. Cover the bowl tightly with plastic wrap then put it over a pot of simmering water for 90 minutes. Remove the plastic wrap and let cool slightly, place in a blender and, with the motor running at high speed, slowly add the olive oil in a steady stream until blended. Taste for seasoning, put into a bowl and cover with plastic wrap. Reserve at room temperature.



  • 1-1/2 lb. Kuri squash, cut in half and seeded
  • extra-virgin olive oil to coat the squash surface
  • 1 t. sea salt
  • ground black pepper to taste


Preheat the oven to 350°F. Sprinkle the olive oil over the cut surfaces of the squash halves and season with salt and pepper.

Place the squash cut-side down on a baking tray and place in the oven. Bake for 60 minutes, then check to see if the squash is tender. If not quite, continue baking until ready. Remove from the oven and let cool. When cool to room temperature, scoop the pulp from the squash and put it in a small food processor. Purée until smooth, then pass through a medium-mesh strainer to remove any fibrous bits. Set aside and keep warm.