Legasea Launches Fall Menu with Honeynut Squash
Legasea combines a top-tier seafood menu with a fun-casual atmosphere for an entertaining dining experience that is to be expected from TAO Group. Executive Chef Jason Hall (formerly of Craft and Gotham Bar & Grill) and TAO Group Partner/Chef Ralph Scamardella have transformed classic seafood favorites, like the Lobster Bake, into unique and shareable dishes designed for groups.
Fun fact — though Honeynut Squash is now grown at 90% of Northeast squash farms, the vegetable has been in existence for less than a decade — created by plant breeders at Cornell — and only showing up at farmers markets in the past two to three years.
The sweet, petite squash has now become somewhat of a fall specialty, highlighted on selected menus and dining tables throughout the coast. Executive Chef Jason Hall has developed his own twist on the newfound veggie with his new fall special, Roasted Honeynut Squash with Maple Yogurt and Crispy Quinoa at his restaurant, Legasea at Moxy Times Square.
Turning the rind of the miniature squash into a vessel, Chef Hall creates a buttery, sweet taste with squash, syrup and a yogurt topping, balanced by the crunch of quinoa and pumpkin seeds as a garnish.