A great way to take advantage of early fall's summer squash bounty. This delightful dip from Palestine will remind you of others in the Middle East—tzatziki and labneh to name a few—but truly maintains an identity of its own with the the smoky, earthy-sweet squash pulp, whisked alongside tart creamy yogurt, brazen garlic, slick grassy olive oil, and quality sea salt.
No grill? no problem! For apartment-dwellers lacking a grill, charring vegetables on an open gas-burning stove top is a wonderful way to char the skin to a blackened crisp and achieve that grill-scorched flavor on the interior. Just make sure you monitor said veggies carefully so they don't catch on fire! (Recipe by Doha by way of The Recipe Hunters). —KvellintheKitchen
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