Legasea Offers an Elevated Recipe Twist on a Thanksgiving Classic

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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

Prep time: 15 minutes

Cook time: 45 minutes

Serving Size: 4 people

For the Squash:

Ingredients:

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

Directions:

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.

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For the Maple Yogurt:

Ingredients:

• 2 cups plain yogurt

• 1 tablespoon of real maple syrup, or to taste

• 1 teaspoon Bragg’s Raw Apple Cider Vinegar

Directions:

1 Place Ingredients in the bowl and mix together

For the Crisp Quinoa: (Baked not fried)

Ingredients:

• 1 cup Quinoa

• 1.75 cups water

• .5 cup pumpkin seeds

• .5 cup dried cherries

Directions:

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.

Written by

Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

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