Butternut Squash in Garlic Yogurt

Recipe Adapted from Reem Kassis for WSJ

In Arab cuisine, koosa – like most squash, plentiful in the summer – has myriad uses, from stuffed versions to sautés and salads. This recipe is particularly refreshing because of the cool garlic yogurt sauce. Sumac and dried mint temper its intensity and acidity with floral and herbal counterpoints.

 
Ingredients
For the sauce
• 1.5 cup Greek yogurt
• 1 small clove garlic, crushed
• 1/2 tsp salt
For the squash
• 4–6 medium or 8 small koosa (sometimes called Mexican gray or Korean squash), or other summer squash
• olive oil, for brushing
For the garnish
• 1/2 tsp sumac
• 1/2 tsp crushed dried mint 
• 1/2 tsp Aleppo pepper 
• 1/2 cup lightly toasted mixed nuts such as pine nuts, walnuts and almonds
• small handful roughly torn fresh herbs such as dill, parsley or cilantro
 
Method
For the sauce
In a bowl, combine all ingredients and mix to incorporate.
Heat a grill pan over medium heat. Slice each squash in half lengthwise. If the squash are quite fat, slice them into thirds, and if they are more than 6" long, half crosswise, too. Brush generously with olive oil and sprinkle with salt.
Place sliced squash, cut-side down, on grill pan and cook undisturbed until dark grill marks appear, 4-5 minutes. Flip and cook until skin side is also charred, 5 minutes more. Remove finished pieces and set aside. Alternatively, if you are already firing up your grill, you can grill the squash until it has char marks on both sides.
To assemble, spoon yogurt sauce over a serving platter. Arrange grilled squash on top. Sprinkle with sumac, dried mint, pepper, toasted nuts and herbs.