Preheat oven to 425°F. Leaving skin on, slice squash into 1/2-inch-thick rings. (You can leave the seeds inside when you roast the squash, to make them all crispy, but you can also remove them if you like. The best way to do that is to cut the squash in half crosswise and scoop out the seeds with a spoon, then slice into rings.)
Toss squash with oil and honey on a rimmed baking sheet; season with salt and black pepper. Roast, flipping once, until completely tender, browned, and caramelized, 25 to 30 minutes.
Make gremolata: Heat a small skillet over medium heat; add coconut. Shake skillet occasionally until coconut starts to brown at edges, 3 to 4 minutes. Place it in a medium bowl to cool completely.
Once coconut has cooled, add chives, cilantro, lemon zest, and Aleppo pepper; season with salt. Using your fingers, mix together until oils in lemon zest have released and everything is evenly distributed (especially lemon zest, which can stubbornly clump up). Sprinkle gremolata over roasted squash and serve.
Adapted from Dining In. Copyright © 2017 by Alison Roman. Published by Clarkson Potter/ Publishers, an imprint of Penguin Random House LLC.