Burnt Summer Squash with Tahini Yogurt

Servings 4, Total Time 40 minutes

This vibrant dish features tender, oven-roasted summer squash paired with creamy tahini yogurt, all drizzled with fragrant garlic and lemon oil. Finished with a sprinkle of dukkah spice and fresh mint, it makes a perfect flavorful appetizer or side. Ideal for both casual meze-style meals and elegant gatherings, this dish celebrates the essence of summer produce. It is quick to prepare and full of texture and flavor, allowing you to enjoy the balance of nutty, tangy, and herby elements in every bite!

For the Tahini Yogurt:

• ½  cup Greek yogurt 

• 1 clove garlic, minced

• 1 tbsp tahini

• 1 tbsp freshly squeezed lemon juice

• 1 tsp lemon zest

• A pinch of sumac

• A pinch of salt

For the Squash:

• 4 small Summer squash, cut in half lengthwise

• Kosher salt

• 1 tbsp extra virgin olive oil

• ½  cup Tahini yogurt

• 4 tbsp extra virgin olive oil, or herbed olive oil 

• 1 garlic clove, minced

• Zest of a lemon

• 1 tsp Dukkah spice, store-bought or homemade

• Fresh mint for garnish

Steps:

1. For the tahini yogurt, combine all the ingredients in a bowl until well blended. Chill in the refrigerator until ready to plate. 

2. Cut the squash in half lengthwise and score the flesh in a crosshatch pattern.  

3. Sprinkle salt evenly onto the scored side of the squash from a height. Let the squash sit for 10 minutes to allow the salt to draw out moisture and keep it crisp.  

4. Pat the squash dry and preheat the oven to 450°F (232°C).  

5. Heat a large, 12-inch oven-safe skillet over medium-high heat.  

6. Brush the cut side of the squash with one tablespoon of olive oil and place it in the skillet, cut side down. Cook for about 5 minutes, until the bottom is browned. If the pan gets too hot, reduce the heat to medium.  

7. Turn off the heat and flip the squash. Sprinkle it with black pepper and oregano.  

8. Transfer the skillet to the preheated oven and roast the squash for about 20 minutes, until it is tender and charred.  

9. While the squash is roasting, plate the tahini yogurt by spreading it over an oval platter, creating swirl designs with the back of a spoon. In a small bowl, combine the extra-virgin olive oil, garlic, and lemon zest, and set aside.  

10. Once the squash is cooked, transfer it to a serving platter over the yogurt. Drizzle the olive oil and garlic mixture over the squash, sprinkle with dukkah spice, and garnish with fresh mint before serving.