Caramelized winter squash with toasted coconut gremolata from Dining In: Highly Cookable Recipes (page 48) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red pepper flakes for Aleppo pepper, and olive oil for coconut oil.

  • ginger2212 on September 11, 2022

    This was delicious and addictive! Great fall side dish!

  • Dannausc on March 19, 2022

    I made it with PA Dutch pumpkin from my garden. Fairly quick and easy. I liked it quite a bit.

  • SugarTreeBaking on October 05, 2019

    My favorite way to prepare delicata squash. Don’t skip the coconut chips; those crunchy bits add a delicious taste and texture.

  • sosayi on September 17, 2018

    Great dish that was quick and easy to prepare. Leftovers tasted great over yogurt for breakfast the next day!

  • Rradishes on March 19, 2018

    I have to say I was skeptical of this recipe, and only made it because I had a lonely Delicata squash sitting on the counter and a bag of coconut flakes needed to be used. The result is quite tasty. I think I would make it again, but I wouldn't run out to get coconut chips if you don't have them around. In my opinion, it would be just as great without the coconut, just caramelized squash with some herbs and strong seasoning and red pepper flakes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.