Legasea Offers an Elevated Recipe Twist on a Thanksgiving Classic
Chef Jason Hall’s Roasted Honeynut Squash at Legasea offers an elevated twist on the sweet potato side-dish classic. With buttery squash, sweet maple yogurt, dried cherries, and topped with crispy quinoa, this mini squash will be making a big impact this Thanksgiving season.
Legasea’s Roasted Honeynut Squash
Honeynut Squash has an intense natural sweetness as well as being vibrant and flavorful. The size is perfect, as its small enough for a single serving. Credit to Chef Jason Hall of Legasea Seafood Brasserie at The Moxy Time Square.
Prep time: 15 minutes
Cook time: 45 minutes
Serving Size: 4 people
For the Squash:
• 2 Honeynut squash
• 3 tsp Olive oil
• 4 small squares of whole butter
• 2 tbs Maple Syrup
• 1 tbs Chopped Thyme and Rosemary
• 1 tsp Organic Cayenne Pepper
• Salt and Freshly Ground White Pepper to taste
1 Preheat the oven to 350°. Line a baking sheet with parchment paper, if you have it.
2 Peel the outer skin of the squash with a vegetable peeler, then with a knife, split the squash in half lengthwise and scrap out the seeds with a spoon.
3 Toss with olive oil, salt, pepper, cayenne pepper, and maple syrup.
4 Place, cut-side down, on the baking sheet. Bake for about 25 to 30 minutes, or more depending on the size. Poke with a fork or use your finger to touch the squash. It should feel soft but not collapsed.
5 Turn the squash over and put a dab of butter in each. And broil on high for 10 min until golden brown.
6 Sprinkle to taste with salt and fresh pepper, a little more maple syrup and a squeeze of fresh lemon.
For the Maple Yogurt:
• 2 cups plain yogurt
• 1 tablespoon of real maple syrup, or to taste
• 1 teaspoon Bragg’s Raw Apple Cider Vinegar
1 Place Ingredients in the bowl and mix together
For the Crisp Quinoa: (Baked not fried)
• 1 cup Quinoa
• 1.75 cups water
• .5 cup pumpkin seeds
• .5 cup dried cherries
1 In a small pot, add 1 cup quinoa + 1.75 cups water. The normal ratio for quinoa is 1part quinoa: 2 parts water, but we’re looking for a slightly drier texture.
2 This will make it easier for the quinoa to dry out while roasting to produce a crispy texture.
3 Bring to boil. Cover with lid, lower heat to lowest setting, cook 15 minutes.
4 Immediately uncover pot and spread out the quinoa on a baking sheet to let cool, and to let all the steam escape
5 Preheat broiler and set rack to upper 1/3 position. Roast the quinoa for 5 minutes, stir quinoa and rotate baking sheet. Roast another 3 minutes, but check occasionally.
6 The quinoa should be darkened, crispy but not burnt. Let cool a bit before tossing in the salad.
7 Toss all Ingredient together and use as a garnish.