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Caramelized Acorn Squash with Crunchy Coconut

· 2 medium acorn squash

· 1 tablespoon honey

· ¾ cup unsweetened coconut chips

· ¼ cup finely chopped fresh chives

· ½ cup chopped cilantro

· 1 tablespoon lemon zest

· 2 teaspoons Aleppo pepper or crushed red pepper flakes

· 3 tablespoons melted olive or coconut oil

1. Preheat oven to 425* F

2. Slice squash and place on baking sheet. Use your fingers to rub with oil and drizzle with honey. Sprinkle with salt and pepper.

3. Roast for 20-25 minutes or until slightly golden.

4. In a dry pan, toast coconut chips over medium heat for 3 or 4 minutes until golden. Set aside to cool.

5. In a small bowl, place cilantro, chives, lemon zest, Aleppo pepper and coarse salt. Add cooled coconut chips and mix gently.

6. Serve acorn rings sprinkled with coconut mixture.


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