courtesy of the Wall Street Journal

For the sauce:

• 1½ cups Greek yogurt
• 1 small clove garlic, crushed
• ½ teaspoon 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:

• ½ teaspoon sumac
• ½ teaspoon crushed dried mint
• ½ teaspoon Aleppo pepper
• ½ cup lightly toasted mixed nuts such as pine nuts, walnuts and almonds
• Small handful roughly torn fresh herbs such as dill, parsley or cilantro

• Make the yogurt 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 inches 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.