• 2 cups kabocha squash, peeled, seeded, cut to 1” dice 
  • 1 shallot, thinly sliced into rings
  • 2 tablespoons olive oil or ghee
  • 1 lime
  • 1 tablespoon maple syrup 
  • pinch crushed red pepper flakes
  • 1 cup cilantro leaves and tender stems
  • ¼ cup mint leaves, torn if large 
  • ¼ cup toasted coconut (alternatively fry ¼ cup wheat berries in oil until puffed, 3-5 minutes)

Serves 1-2


    1. Preheat oven to 425F. Toss squash and shallots with oil and a pinch of salt. Roast until tender and caramelized, stirring occasionally, about 25-30 minutes.
    2. Zest and juice the lime. Combine the juice with the syrup and pepper in a small sauce pot, and simmer until the sauce has slightly thickened, about 2-3 minutes.
    3. Divide squash and shallots amongst bowls; ladle sauce over. Shower with cilantro, mint, zest, and toasted coconut or wheat berries.