40 minutes
A delightful dish featuring roasted winter squash topped with a fragrant mixture of toasted coconut, herbs, lemon zest, and spices.
Winter Squash (Delicata Or Acorn), cut into 1/2-inch rings
0 lb
Coconut Oil, melted
tablespoons
tablespoons
to taste
to taste
Unsweetened Coconut Chips, toasted
cups
Chives, finely chopped
cups
Fresh Cilantro, tender leaves and stems, finely chopped
cups
Lemon Zest, finely grated
tablespoons
teaspoons
1. Roast the Squash
Preheat your oven to 425°F (220°C). Slice the squash into ½-inch rings. Toss the squash rings in a mixture of melted coconut oil and honey. Season with kosher salt and freshly ground black pepper. Arrange the squash rings in a single layer on a baking sheet and roast for 25 to 30 minutes, flipping halfway through until tender and caramelized.
2. Toast the Coconut Chips
While the squash is roasting, toast the coconut chips. Heat a skillet over medium heat. Add the coconut chips and toast, shaking the skillet occasionally, until browned and fragrant, about 3 to 4 minutes. Transfer to a bowl to cool.
3. Prepare the Gremolata
In a bowl, combine the toasted coconut, finely chopped chives, cilantro, lemon zest, and Aleppo pepper. Mix thoroughly to let the flavors meld together.
4. Serve
Once the squash is roasted, arrange it on a serving platter. Generously sprinkle the toasted coconut gremolata over the top.
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