Ingredients

• spices
• ¹/₂ teaspoon cumin seeds
  
• ¹/₂ teaspoon coriander seeds
  
• ¹/₂ teaspoon dried pomegranate seeds, found in most Pakistani/Indian grocery stores
  
• ¹/₂ teaspoon whole black peppercorns
  
• ¹/₂ teaspoon smoked paprika
  

• for the dip
• 3 tablespoons olive oil
  
• 2 shallots, sliced
  
• 3 cups butternut squash, peeled and cut into a 2 inch dice
  
• 1 clove garlic, grated
  
• 2 tablespoons pomegranate molasses
  
• ¹/₂ cup labneh (Middle Eastern strained/thickened yogurt)
  
• ¹/₂ cup crumbled feta
  
• salt, to taste
  
• a sprinkling of chopped parley and/or mint, for garnish
  
• 1 tablespoon fresh pomegranate seeds, for garnish, optional
  
• toasted pita bread, for serving