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Squash with Toasted Coconut Gremolata

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Pixicook editorial team

A delightful dish featuring roasted winter squash topped with a fragrant mixture of toasted coconut, herbs, lemon zest, and spices.

Ingredients for Squash with Toasted Coconut Gremolata

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serves
4 peoplechevron

Winter Squash (Delicata Or Acorn), cut into 1/2-inch rings

0 lb

Coconut Oil, melted

tablespoons

Honey

tablespoons

Kosher Salt

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

Aleppo Pepper

teaspoons

How to Make Squash with Toasted Coconut Gremolata

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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