1. Preheat oven to 375°
2. Mix all of the spices in a small bowl until well combined. Set aside.
3. Trim both ends of the squash using a large sharp knife. Slice the squash horizontally into half-inch slices. Using a spoon, scrape the seeds and stringy pulp away from the flesh, leaving the squash in rings. Trim both ends of the onions and peel the skin away. Slice the onions horizontally into half-inch slices.
4. Place the squash and onions in a large bowl, drizzle with the melted coconut oil, and sprinkle with the spice mixture. Gently toss to evenly coat the vegetables with the oil and spices. Don’t be tempted to break up the onions into individual rings—you want some of them to remain together in slices.
5. Transfer the squash and onion mixture to a large baking sheet, placing the squash directly on the baking sheet and spreading the onions out around, on top of, and inside the squash rings.
6. Bake for 35-40 minutes until vegetables are tender and just browned on top. Serve hot.

Source: Heather Pratt