40 minutes
A delectable dish featuring caramelized slices of winter squash topped with a fragrant toasted coconut gremolata.
Delicata Squash, sliced into 1/2-inch thick rings
each
Coconut Oil, melted
tablespoons
tablespoons
pinches
Black Pepper, freshly ground
to taste
Unsweetened Coconut Chips, toasted
cups
Chives, finely chopped
cups
Cilantro, finely chopped
cups
Lemon Zest, finely grated
tablespoons
teaspoons
teaspoons
1. Preheat Oven and Prepare Squash
Preheat your oven to 425°F. Slice 2 medium-sized winter squashes into ½-inch thick rings. Toss the squash slices with 3 tablespoons of melted coconut oil, 1 tablespoon of honey, a good pinch of kosher salt, and a few cracks of freshly ground black pepper. Spread the seasoned squash on a rimmed baking sheet in a single layer.
2. Roast Squash
Roast the squash in the preheated oven for 25 to 30 minutes, flipping the slices halfway through to ensure even browning. The high heat will caramelize the natural sugars, enhancing the sweetness and flavor.
3. Toast Coconut Chips
While the squash is roasting, place ¾ cup of unsweetened coconut chips in a small skillet over medium heat. Stir frequently for 3 to 4 minutes until the coconut chips begin to brown and emit a nutty aroma. Remove from heat promptly to avoid burning.
4. Prepare Gremolata
Prepare the gremolata by combining the toasted coconut chips, ¼ cup of finely chopped chives, ½ cup of finely chopped cilantro, 1 tablespoon of finely grated lemon zest, 2 teaspoons of Aleppo pepper, and a pinch of kosher salt.
5. Serve
Once the squash is perfectly roasted, transfer it to a serving dish and generously sprinkle the toasted coconut gremolata on top. Serve immediately to savor the warm squash and the fresh, aromatic gremolata.
Opt for butternut, kabocha, or acorn squash, which have sweet and nutty profiles that pair beautifully with caramelization. Look for squash that is firm and heavy for its size, indicating freshness.
Combine the roasted squash with the gremolata just before serving to keep the coconut crunchy and the flavors fresh.
Dice the squash into uniformly sized cubes (about 1-inch pieces) to ensure even cooking and optimal caramelization. Use a sharp chef’s knife or sturdy peeler for ease.
Toss the squash with quality oil and a sprinkle of salt to promote even browning and add flavor.
Don't overcrowd the pan. Use two baking sheets if necessary and arrange the squash in a single layer with spaces between the pieces to enhance caramelization.
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