Honey Coconut Delicata Squash Over Harissa Yogurt

Preheat oven to 425 F. Wash your squash, and then cut into 1/2-inch slices (keeping the skin and seeds). Add to a parchment paper lined baking sheet, and toss in the melted coconut oil, honey, and cinnamon. Season with salt and pepper and transfer to the oven. Bake for 20-25 minutes until squash is tender and caramelized, flipping halfway.

While the squash is roasting, prepare the harissa yogurt by mixing together Greek yogurt and harissa in a small bowl.

Prepare the toasted coconut by adding shredded coconut to a pan on medium heat. Cook for 3-4 minutes until coconut is just golden brown, being careful not to overcook. Shake the pan or stir frequently to ensure even cooking and avoid burning.

Spread the harissa yogurt over a plate. When the squash is ready, transfer it to the plate, and top with toasted coconut and chopped cilantro. Serve warm!