2 medium winter squash, such as delicata or acorn (1 1/2 to 2 lb.)
3 tablespoons coconut oil, melted
1 tablespoon honey
Kosher salt and freshly ground black pepper
3/4 cup unsweetened coconut chips
1/4 cup minced fresh chives
1/2 cup fresh cilantro, tender leaves and stems, finely chopped
1 tablespoon finely grated lemon zest
2 teaspoons Aleppo pepper or 1 tsp. crushed red pepper flakes
Calories per serving 227
Fat per serving 18g
Saturated fat per serving 15g
Cholesterol per serving 0mg
Fiber per serving 4g
Protein per serving 2g
Carbohydrates per serving 18g
Sodium per serving 250mg
Iron per serving 1mg
Calcium per serving 42mg
How to Make It
Preheat oven to 425°F. Leaving skin on, slice squash into 1/2-inch-thick rings. (You can leave the seeds inside when you roast the squash, to make them all crispy, but you can also remove them if you like. The best way to do that is to cut the squash in half crosswise and scoop out the seeds with a spoon, then slice into rings.)
Toss squash with oil and honey on a rimmed baking sheet; season with salt and black pepper. Roast, flipping once, until completely tender, browned, and caramelized, 25 to 30 minutes.
Make gremolata: Heat a small skillet over medium heat; add coconut. Shake skillet occasionally until coconut starts to brown at edges, 3 to 4 minutes. Place it in a medium bowl to cool completely.
Once coconut has cooled, add chives, cilantro, lemon zest, and Aleppo pepper; season with salt. Using your fingers, mix together until oils in lemon zest have released and everything is evenly distributed (especially lemon zest, which can stubbornly clump up). Sprinkle gremolata over roasted squash and serve.