Carmelized Winter Squash with Toasted Coconut Gremolata

SQUASH

• 2 medium winter squash, such as delicata or acorn (1½ to 2 pounds)

• 3 tablespoons coconut oil, melted, or olive oil

• 1 tablespoon honey

• Kosher salt and freshly ground black pepper

TOASTED COCONUT GREMOLATA

• ¾ cup unsweetened coconut chips

• ¼ cup finely chopped fresh chives

• ½ cup fresh cilantro, tender leaves and stems, finely chopped

• 1 tablespoon finely grated lemon zest

• 2 teaspoons Aleppo pepper or 1 teaspoon crushed red pepper flakes

• Kosher salt

Directions

DO AHEAD: Everything but the coconut can be made 1 day ahead; when ready to serve, toast the coconut and add it to the chive mixture (toasted coconut will start to soften once mixed with the herbs and refrigerated).

• ROAST THE SQUASH: Preheat the oven to 425°F.

• Leaving the skin on, slice the squash into ½-inch-thick rings. (I roast my squash with the seeds still inside, because they get all crispy and I love the texture they bring to the table, but you can remove them if you like. Best way to do that is cut the squash in half crosswise and scoop out the seeds with a spoon, then slice into rings.)

• Toss the squash with the coconut oil and honey on a rimmed baking sheet and season with salt and pepper. Roast, flipping the squash once, until it is completely tender, browned, and caramelized, 25 to 30 minutes.

• MAKE THE GREMOLATA: While the squash is roasting, heat a small skillet over medium heat and add the coconut. Shake the skillet occasionally until the coconut is starting to brown at the edges and smells all toasty and amazing, 3 to 4 minutes. Place it in a medium bowl to cool completely.

• Once the coconut has cooled, add the chives, cilantro, lemon zest, and Aleppo pepper, and season with salt. Using your fingers, mix this together until the oils in the lemon zest have released and everything is evenly distributed (especially the lemon zest, which can stubbornly clump up).

• Sprinkle the coconut gremolata over the roasted squash and serve.